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Kyoto (Japan)
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Snack
Vegan
Food Flavour DNA
Nutritional Values
35kcal
1gProtein
7gCarbs
—Fat
3gFibre
150 gServing
* Per serving · 150 g. May vary.
Kyo-tsukemono
How to order / say it
Say it
京漬物 — [kyo-tsu-keh-mo-no]
Order
I'd like the kyo-tsukemono, please.
Locally
京漬物をお願いします。
Say locally
Traditional Kyoto pickled vegetables.
Why try it?
Kyo-tsukemono showcases the art of Japanese preservation techniques and the craft of transforming seasonal produce. It embodies the cultural essence of Kyoto's seasonal appreciation and local agriculture.
How it tastes
Kyo-tsukemono offers a crisp texture with a tangy taste, often salt-forward with umami undertones. The aroma varies with each vegetable and the pickling method, providing a refreshing accompaniment to any meal.
Origin & History — first documented: 800
With a history dating back to the Heian period (794-1185), Kyo-tsukemono became integral to preserving vegetables through the seasons. The art of tsukemono evolved in Kyoto's unique climate and soil, perfecting the craft of vegetable pickling.
Recipe
Ingredients
- 🥕 200 g daikon radish
- 🥕 200 g napa cabbage
- 🌿 10 g shiso leaves
- 🧂 20 g sea salt
- 🥣 50 ml rice vinegar
Method
- 1 Slice vegetables thinly and sprinkle with salt to draw out moisture.
- 2 Rinse and drain vegetables, then place in a jar.
- 3 Add shiso leaves and cover with rice vinegar.
- 4 Seal jar and let sit in a cool place for several days.
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© Wikimedia Commons
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Drink
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Main course
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Main course
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Soup
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Side dish
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🐟
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Snack
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筍
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