Kyoto Tsukemono: Pickles Enhance a Meal's Taste

Kyoto tsukemono, or pickles, are made with various combinations of pickles and agents to preserve seasonal vegetables. Of these, three major varieties are still made using unique methods. Suguki turnip pickles, once made by Shinto priestly clans, have a rich, sour taste. Shibazuke pickled eggplants have the reddish hue of shiso leaves. One family makes senmaizuke white-turnip pickles with a special recipe. Discover the wisdom and skill accumulated over centuries that make vegetables tastier.

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S3 · E3

Setsubun: Out with the Demons and in with Fortune in the Spring

Thu, Feb 26, 2015