DISH RESEARCH · Side dish
Kyo-tsukemono
Also known as: 京漬物
Kyo-tsukemono is the collective name for Kyoto pickles made by preserving vegetables such as daikon, turnip, cucumber, eggplant, or napa cabbage with salt or seasoned pickling mixtures.
About Kyo-tsukemono
Kyo-tsukemono is the collective name for Kyoto pickles made by preserving vegetables such as daikon, turnip, cucumber, eggplant, or napa cabbage with salt or seasoned pickling mixtures.
Ingredients in Kyo-tsukemono
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Daikonbase
- Turnipbase
- Cucumberbase
- Eggplantbase
- Saltseasoning
- Rice Brancoating
- Napa Cabbagebase
- Rice Vinegarseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.