Kyoto Prefecture


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  • Image Source : Kyoto Pickles Cooperative Association

  • Image Source : Kyoto Pickles Cooperative Association


Ingredients (For 4 persons)

  • Shogoin turnip (10-15 cm in diameter) 1kg
  • salt 20g
  • Kelp 45g
  • Red Hot Pepper Appropriate amount
  • A] Vinegar 200cc
  • A] Sugar 90g sugar
  • A] Mirin (sweet cooking rice wine) 40cc

How to cook

  • 1. Peel thickly the Shogoin turnip and cut into about 2 mm thick.

  • 2. Sprinkle salt, put a weight on it and soak it for a day and night, then drain in a colander.

  • 3. Cut kombu into small pieces and remove seeds from Red Hot Pepper.

  • 4. Combine A and simmer for a minute, then let cool.

  • 5. Place turnips and kelp alternately in a container, add Red Hot Pepper, pour in 4 and put a light weight on the container. Leave for a day and night.

provider : "Kyo Gochisousama Omachan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)

* Recipes vary depending on the region and home.