Here, when a friend from Kameoka comes to Osaka to visit, they sometimes bring me a souvenir which is the "Kyoto Kisaragi Tsukemono Marutoku Tanba" pickles. Kyoto Kisaragi Tsukemono is a traditional technique of Marutoku Tanba, where natural colors and flavors are preserved by marinating with the finest kombu seaweed. There are various types available, such as: Spring - Nanohana Shinzuke, Summer - Cabbage aroma pickles, cucumber, eggplant kombu pickles, Autumn - Sode Daikon, Komatsuna, Winter - Red turnip, Daikon, Senmaizuke, Suguki, Takana pickles. Throughout the year, there are also pickles like Daikon Warizuke, White Turnip pickles, Red Shiba pickles, Nanohana pickles, Hinona pickles, Hakusai pickles, Minamuna pickles, etc. In January 2014, I received three types - Hakusai, Daikon, Red Turnip. In April 2014, I received three types - Nanohana, Cucumber, Hakusai. Let's dig in! I cut them without washing, and they were delicious even without soy sauce. The lightly seasoned taste allows you to enjoy the flavor of the vegetables, making it a perfect side dish for rice. I don't eat a lot of vegetables, so having them in this form is really helpful. Thank you for the meal!