Special Suguki pickles with bacteria that’s good for your health
A tsukemono, or Japanese pickles, shop close to Kamigamo Shrine attracts many people for their special pickles called Suguki. Suguki pickles that you can get today are made using the traditional method that started in Edo period (1603-1868). It’s a specialty pickle of the Kamigamo Shrine area, and the one from Narita is a brand-named delicacy. In the 90’s, Suguki was discovered to have a particular type of bacteria called Labelle. Labelle Bacteria is great for your health which strengthens your immune system. Although depending on the season, the shop carries about 40 different types of pickles other than Suguki pickles.
The inside of the store is nice even just to walk in. The traditional structure is incredible to be in, plus there are seats where customers can take a seat and relaxingly shop for tsukemono.
Kizami Suguki is already-chopped Suguki. Kizami Suguki is easy to eat and has added seasoning of white soy sauce. If unopened, it can last for about 1 month without refrigeration. The whole piece (pictured on the top of the article) can also be stored without refrigeration, if unopened, and is sold for ￥486 per 100g.
Kanboshi Shiro Takuan
Takuan is pickled daikon radish made by sun drying the vegetable first. This particular one called Kanboshi Shiro Takuan is made during the winter by drying the vegetable in cold air, and then pickled. It’s packed with a chili pepper for a touch of flavor.
3Check it out!
Suguki Zanmai is Suguki pickles seasoned in a house-specialty way by adding sansho peppers, ginger, and chirimen jyako (semi-dried sardines). It goes very well by topping it on plain white rice. The tsukudani, or anything simmered in soy sauce and mirin, flavors are very familiar to most Japanese people.