To everyone visiting Nishiki Market Request and information
Please refrain from walking while eating as it may cause trouble or trouble.
Please enjoy it in front of the store where you purchased it or inside the store.
Nishiki Takakuraya
- pickles
Takakuraya’s owner stands by the notion that “Kyoto pickles are not salty.” Takakuraya’s lightly pickled Daifuku hakusai —a variety of Chinese cabbage with a yellow core—is pickled in a low-sodium kelp stock to preserve the flavor of the sweet core. The red-leafed daikon radish, Shizumurasaki, which is grown only by one farm in Kumiyama, Kyoto Prefecture, has a refined taste that spreads in the mouth.
“Even though I’ve been making pickles every year,” the owner says, “they never taste the same. That is the way it is with pickles. They are made the old-fashioned way, so unlike mass-produced industrial products, their taste changes from year to year. Please enjoy the taste of this year.”
