Japanese Rissoto with “Suguki-Zuke” Pickles

“Suguki” is one of three major pickles of Kyoto. Senmai-Zuke, Shiba-Zuke, and Suguki-Zuke.

Japanese Rissoto with "Suguki-Zuke" Pickles

“Suguki-Na” is Brassica rapa var. neosuguki and it is written “酸茎菜” in Kanji, literally “acid stem vegetable”.
It is a kind of traditional vegetables of Kyoto,  limited to production around Kamigamo area of Kyoto.

 

“Suguki-Na” is famous as an ingredient of “Suguki-Zuke” pickles, which is made with salted “Suguk-Na” by lactic acid bacteria fermentation.

"Suguki-Zuke" Japanese pickles
"Suguki-Zuke" Japanese pickles

It is said that Labelle vegetable lactic acid bacteria that   is expected to increase interferon production capability.
That was discovered in this pickles.

"Suguki-Zuke" Japanese pickles
Japanese Rissoto with "Suguki-Zuke" Pickles

 

Harvest of Sugukina just now
Heyday is from November to December.

 

In the morning cold day

Eat “Suguki-Zuke” with hot porridge

Body wakes up from inside.

 

・Suguki-Na
is Brassica rapa var. neosuguki. It is a kind of traditional vegetables of Kyoto, limited to production around Kamigamo area of Kyoto, and famous as an ingredient of “Suguki-Zuke” pickles.  酸茎菜(すぐきな) literally “acid stem vegetable”
・Suguki-Zuke
is a pickles of “Suguki-Na”.  It  is made with salted “Suguk-Na” by lactic acid bacteria fermentation. 酸茎漬(すぐきづけ) literally “acid stem pickles”