Yoshie Doi

　Suguki pickles, which have been eaten by aristocrats since the Nara period 1,300 years ago, are one of Kyoto’s three major pickles. In Kyoto, it has been cultivated in Kamigamo since the middle of the Edo period.

Every year in December, I visit Suguki Hut run by Yasumi Farm, a Kyoto vegetable farmer in Kamigamo, to buy suguki. From about 10 meters before the Suguki hut, we can smell the good smell of Suguki pickles. we visits him in the middle of the preparation process, and is always interested in the familiar work. After honzuke is finished, it is placed in a room at around 40 degrees Celsius for about a week to promote lactic acid fermentation. For Kyoto, this is the smell and taste of winter.

Since it is fermented with lactic acid, it seems to improve the condition of the stomach and intestines, and it seems that constipation will become comfortable. If you have any idea, please try it.

Mr. Masato Yasumi of this Yasumi farm taught me a delicious suguki pickle toast recipe. Every morning, he spreads mayonnaise on toast, puts a generous amount of chopped sugukina on top, and bakes the melted cheese in an oven toaster for 7 to 8 minutes. It’s a new way of eating, but I remember having a suguki pizza and a suguki and sweet potato croquette at a restaurant before, and the taste was very delicious and memorable.

Everyone, please try the delicious recipes and enjoy the evolution of traditional Kyoto pickles.

Yasumi Farm

(20+) Yasumi Farm | Facebook

http://www.ggs-kyoto.com/farmers/yasumi.html

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