Senmaizuke (Thousand-Layer Turnip Pickles)

One of Kyoto's three great pickles. A vibrant purple pickle made by salt-pickling eggplant, cucumber, myoga ginger, etc. with red shiso leaves and fermenting with lactic acid bacteria.

One of Kyoto's three great pickles. Suguki turnip greens are salt-pickled, pressed with a balance weight, and lactic-acid fermented in a heated room (muro). Distinguished by its unique sourness.

One of Kyoto's three great pickles. A vibrant purple pickle made by salt-pickling eggplant, cucumber, myoga ginger, etc. with red shiso leaves and fermenting with lactic acid bacteria.

One of Kyoto's three great pickles. Suguki turnip greens are salt-pickled, pressed with a balance weight, and lactic-acid fermented in a heated room (muro). Distinguished by its unique sourness.

A signature Shinshu pickle made from salt-pickled and lactic-acid-fermented nozawana greens, originating from Nozawa Onsen village in Nagano. Counted among Japan's three great pickles.

Traditional Japanese pickles made by immersing vegetables in a fermented rice bran bed (nukadoko). Characterized by refreshing lactic acid sourness and vitamin B1 from the rice bran.

Pickles made by repeatedly re-packing vegetables (white melon, cucumber, etc.) in fresh sake lees over extended fermentation and aging. Characterized by an amber color and distinctive rich flavor, containing alcohol.

A pickle made from sun-dried daikon radish fermented in rice bran and salt. Characterized by its yellow color and distinctive crunchy texture. One of Japan's most beloved pickles.