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Miyako pickles from Akaoya Honsen

History of Kyoto's famous products for over 100 years (4) Found near [Sanjusangendo]! Passing on Kyoto's custom of eating the bounty of the season to the next generation [Akaoya Honsen].

The masterpieces that have been loved throughout the ages have the consistent feelings of their makers, even though their generations have changed. In this interview, we asked the owner about the thoughts behind the Kyoto masterpieces and their future.

1.Akaoya Honsen was established in the Edo period (1603-1868).

Akaoya, founded in 1699, has its main store on the west side of Sanjusangendo, a 3-minute walk from Keihan Shichijo Station. Akaoya has been faithfully upholding the dying tradition of Kyoto pickles, which is to choose ingredients that are in tune with the seasons.

Exterior view of Akaoya's main store

In spring, kyotakenoko (bamboo shoots) and leaf flowers tell us that a new season has arrived, and in summer, the cool colors of cucumbers and eggplants line the stores. In winter, root vegetables such as senmaizuke and marusuguki are available in abundance, but cucumbers are never lined up in winter. All pickles are made without synthetic preservatives or coloring agents, a relief from the old-fashioned process of serving only what is available at that time of year.

Inside Akaoya's main store

2.What is Miyakozuke, a specialty?

Miyako pickles from Akaoya Honsen

Miyako pickles 486 yen. Best before/about 60 days

Miyakozuke is made with cucumber, myoga, ginger, and other fresh-flavored vegetables, plus shishito peppers that add a subtle depth to the overall impression, and slowly pickled with red shiso for 486 yen. The traditional shibazuke pickles, available in white, red, and eggplant, are all refreshing and have a crisp, light texture. You can enjoy the original flavor of the vegetables that have been handed down from the farmers. There are also finely chopped and whole ingredient types of Miyakozuke, so choose the one that best suits your lifestyle.

Inside Akaoya's main store

3.We want to know! Other recommended products

Akaoya Honsen's Shikibu pickled green perilla daikon

Aojiso daikon Shikibu-zuke (blue shiso radish), 648 yen, is a kelp-pickled daikon that brings out the slight sweetness of the root vegetable and the freshness of the green shiso, a flavor loved by all.

Mayumi Daikon at Akaoya Main Store

Mayumi Daikon (Japanese radish): 648 yen per bag. A typical Kyoto-style dish that is pickled in kombu (kelp) and then slowly soaked in local white grain miso and koji malt.

4.We asked the owner about the future of Akaoya! [About the future of Akaoya

The challenge these days is that it is becoming more difficult to secure quality vegetables due to the extreme heat caused by global warming," says Tsuchida, the fifteenth-generation owner of the company.

Mr. Tsuchida, owner of the Akaoya main store

They would also like to work on finding young farmers who will lead the future and reducing the burden on farmers by taking back all of the products.

5.[Akaoya Main Store

Akaoya Main Store

  • red parent shop
  • 7-21 Honmachi, Higashiyama-ku, Kyoto-shi, Kyoto
  • 3 minutes walk from Exit 2 of Keihan "Shichijo Station".
  • Tel. 075-561-3032
  • 9:00-18:00
  • Closed on Thursdays
  • 2 parking spaces
  • https://www.akaoya.jp/
  • Eat-in not allowed

    PHOTO/Taka Natsumi, TEXT/Riho Tachihara
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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