京都府·特産品
Kyo-Tsukemono (Mibuna Pickles)
When you bite into it with a crisp crunch, a delicate spiciness and refreshing aroma gently unfold after the satisfying texture. Despite its light flavor, it pairs perfectly with rice, making it easy to keep eating. Mibuna is a Kyoto vegetable born in the Mibu area of Kyoto. Records from the Bunka era (1804) mention "Mibuna produced in Mibu," and it is said to have emerged through the natural crossbreeding of Mizuna. It can be identified by its rounded, elongated leaves without deep slits. Most of it is enjoyed as pickles; in Kyoto, it is a custom to serve Mibuna pickles alongside Senmaizuke. Its juicy freshness when salt-pickled is an essential part of the Kyoto dining table. Being a light, lightly pickled variety, it also works well in Ochazuke. It is a refreshing dish that captures the essence of a Kyoto winter.
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