1. Sugukizuke (suguki pickles) is one of three major Kyoto pickles, along with shibazuke and senmaizuke. The history of this traditional Kyo-tsukemono (Kyoto pickle) dates back over 300 years.
2. It is made from a kind of turnip named sugukina. Production of the vegetable is limited to the area of Kamigamo, Kyoto, and has been strictly controlled as a local product of the area.
3. Sugukizuke is characterized by mild sourness and is rich in lactic acid bacteria. It is an organic food without additives.
4. Winter may be the best season for sugakizuke. While it is delicious by itself, many people like to eat it with rice and a drop of soy sauce. In addition, it is often used as a topping for salad, noodles, and carpaccio.