京都府·特産品
Suguki-zuke
When you take a bite, a sharp sourness hits your palate. This is followed by a deep umami and richness that follows slowly, making it hard to believe it was pickled with nothing but salt. Suguki-zuke is a pickle made by fermenting 'suguki'—a type of turnip grown in Kamigamo, Kyoto—using only salt. During the Edo period, it was a specialty of the shrine families in Kamigamo, and was so highly valued that an edict was issued saying, 'Do not take even a single plant out of the village.' That unique acidity is created by the power of bacteria. In 1993, the plant-based lactic acid bacteria 'Lactobacillus sakei' (known as Love菌) was discovered from this suguki, drawing renewed attention to it. A taste of winter, fermented with great time and effort. Within its sourness, the history of Kyoto lives on.
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