Traditional Tsukemono, or pickles, preserve centuries of wisdom, allowing the vegetables’ inherent flavors to shine. Picklers uphold tradition while embracing new challenges for modern tastes.
Suguki has its roots in a UNESCO World Heritage Shinto shrine.
Shibazuke is a pickle made from eggplant and red shiso in the mountains on the outskirts of the city.
Senmaizuke, which has a refined flavor, was concocted by a chef in the imperial household.
Nukazuke is the simple taste of homemade pickles.
AloJapan.com