I forgot to take a picture of the bag or the store when I bought the pickles to take home, and I already divided them with my family, so the amount is different. I tried to capture the atmosphere of the contents when I took a photo at home. It's probably the pickles made with the seven herbs of spring that are sold as a limited edition every year. It's pickled with napa cabbage for the seven herb porridge. It's easy to make seven herb porridge by just putting it on top of the porridge. I ate it as pickles instead of porridge, and it goes well with tea pickles as well. I enjoyed the taste of the pickles from my favorite pickle shop and enjoyed the seven herbs of spring again this year.

It's really delicious, isn't it? The pickles from Nishitoshi are a favorite of our whole family, to the point where hands reach out from the side while cutting them. Today, I bought "Harihari-zuke," "Betara-zuke," and "Cabbage pickles." Do you know about the Akita specialty "Iburi-gakko"? I love the crunchy texture of Iburi-gakko, but Nishitoshi's "Harihari-zuke" is just as satisfying with its crispy texture. The "Cabbage pickles" have a gentle and refreshing taste that I could eat a whole cabbage without any problem. The "Betara-zuke" is sweet and even young children would enjoy it. Although I didn't buy it this time, "Suguki" is also very delicious. It's versatile and can be mixed with warm rice to make onigiri, or chopped and mixed with daikon. Highly recommended. I will visit again. Thank you for the meal.

Located in the B1F basement of Nihonbashi Takashimaya, this Kyoto pickles shop offers a variety of pickled vegetables. They have spicy daikon pickles, yuzu-flavored daikon, soy sauce pickled daikon, and mustard pickled daikon. In addition, they also offer eggplant, shiso cabbage, and rare hinona pickled turnips. One of the most unique items they offer is pickled tomatoes. A whole Japanese tomato is cut in a cross shape without peeling and pickled in a mixture of sugar and seasoned vinegar. It's more like a dessert than a pickle, as it is sweet from both the tomato and the sugar. It's delicious on its own, but might be a bit too sweet to eat with rice.

I always eat "Nishitoshi pickles" in Osaka. I eat a lot every day, so for dinner, I feel like I want something a little refreshing! As I was walking through the basement of Nihonbashi Takashimaya, I spotted a familiar pickle shop! It's "Nishitoshi," which you often see in Kyoto and Osaka. The light-flavored pickles from Nishitoshi are a staple in our home. I usually buy a large bag of pickles, but in Tokyo, I'm not sure if I can eat a lot, so I'm hesitating. And then, I found a set of small portions of six types of pickles in a bag at the end of the store, priced at 1,000 yen. And look, it even includes the Kyoto classic "Suguki"! It's perfect for tonight's dinner side dish, isn't it? It's good until early March, so no complaints there. If you want elegant pickles, give it a try. There are sample pickles in front of the store, so you can buy your favorite pickles! It goes well with white rice, ochazuke, and chagayu.

Tsukemono from Kyoto are popular items with many shops expanding their presence. While the daikon pickles from Nishi Toshi are a favorite, this time I purchased yuzu daikon, napa cabbage, and spicy cucumber. The yuzu daikon comes in a smaller, unsliced, sweet variety as well as a more subtly flavored option. I opted for the finely chopped yuzu daikon as I preferred a lighter taste. The napa cabbage is a simple, large pickled cabbage. The spicy cucumber comes in small packets already sliced. Enjoying a variety of pickles in small portions allows for changing up the vegetables and flavors, making meals more enjoyable.