I visited in March 2021. The location is on the Daimaru side of Nishiki Market. You can dine on the second floor. The first floor sells pickles. I bought Long yam soy sauce for 691 yen and seasonal limited Nanohana pickles for 691 yen. I quickly arranged and ate them at home. I have tried Long yam soy sauce before, and it always has a reliable taste. The Nanohana pickles were delicious with a taste of spring and looked good too. I highly recommend it.

Even in this emergency situation, there was one place open at Nishiki Market. Although there were significantly fewer tourists, I bought an interesting souvenir - a collaboration between Puccho and Kyoto pickles called "Puccho Shibazuke" with lactobacillus Lovele. It's quite unique! With the collaboration with Kyoto tsukemono Nishitoshi, the taste is not off at all. I love the addictive flavor. I wish I had bought more!

I visited the long-established Kyoto pickles shop "Nishitoshi" in Gion Shijo. Upstairs at "Ajimai-dokoro Nishitoshi," you can enjoy pickles for your meal. Today, I used it for lunch. ▪️Atmosphere: A Japanese-style space with tatami mats available ▪️Food: You can enjoy a meal with creative pickles ▪️Price range: Reasonable prices *Please note that there is a lot of alcohol for the amount of money. Hello! This is Miyaan, a Russian living in Kansai. 【White wine that goes well with pickles】This white wine is specially made to go well with Nishitoshi's original pickles, with low acidity and a good sharpness. It gives an impression somewhere between sake and wine, which goes well with pickles. 【Assorted colorful bento with various pickles】This is a relatively new menu, with 9 types of pickles served in small dishes. From classic items like eggplant and senmaizuke to creative pickles like pickled pickle skewers, there is a wide variety that goes well with alcohol. 【Summary】This time, the total for the following order was 2300 yen per person. - Assorted colorful bento: 1944 yen - White wine bottle: 2700 yen Nishitoshi's Kyoto pickles have a gentle taste with a low acidity and a dashi flavor. It was a perfect accompaniment to the sake. Thank you and goodbye!

You can have a meal on the 2nd floor of the store. There is a pickled vegetables buffet (1 cup for ¥108) where you can take as much as you want, and combine it with a meal set (rice, miso soup, roasted green tea). I had it as a breakfast substitute at 11:00. The rice and miso soup were delicious, and they complemented the pickled vegetables well. I spent around ¥650 for 3 pickled vegetables and a meal set. I will buy some from the 1st floor store and take it home. Thank you for the meal!

This is a review of a pickles shop called "Kyosukemono Nishitoshi" located in Nishiki Market in Kyoto. I was looking for pickles as a souvenir from Kyoto and decided to enter the shop. Since it's a souvenir for my wife's family, I chose pickles that can be stored at room temperature. My wife's family doesn't like sour pickles like "suguki," "senmaizuke," or "shibazuke," so I opted for pickles with a stronger flavor like pickled daikon. This should make a good gift. I noticed that the shop also offers dining on the second floor, with a set menu called "Kyoto rice and pickles" that looks delicious. It includes rice, miso soup, and a choice of three pickles. They also serve hojicha in a teapot. The set costs 648 yen. I'm tempted to try it next time I visit this place.

From Tawaraya Ryokan, we took a stroll to Nishiki Market in Kyoto. The streets in Kyoto are so enjoyable to walk through! This spring, we walked all the way to Oyster Daiyasu. Nishiki Market is always so fun to visit, no matter how many times you go. Oyster Daiyasu is a restaurant that I personally recommend and really enjoy. When you visit Nishiki Market, you can't miss stopping by here. The charming owner, small in stature with a smile, is dressed in a dyed jacket and a fishmonger's apron, skillfully handling scallops and turban shells taken out of wooden barrels filled with ice. The scene was just as I remembered it from my previous visit, and I hope it remains the same for a long time! We were told that lunch starts at 12 o'clock and there were only 10 minutes left, but we had made a reservation at Okumura at 12:30, so we just greeted them and headed to Nishiki across the street. Kyoto Tsukemono Nishiri is a very famous store in Kyoto, alongside Daian, and the Nishiri in Nishiki Market has a convenient layout for shopping, a bright store interior, and the saleswomen provide very polite and attentive service. This time, I bought the seasonal Senmaizuke, a representative of Kyoto pickles, for souvenirs and for home use. The delicate, white Senmaizuke, which tells the story of winter in Kyoto, is thinly sliced turnips from Shogoin, pickled with the finest kombu and mirin. It doesn't last long, so it needs to be refrigerated and eaten immediately. Even if you carry it around for a day, if you put it in the refrigerator right away, you can enjoy it for the next three days. I bought the autumn Kyoto Tairyu, a pack of 6 varieties for friends and a pack of 8 varieties for home. The daughter of a friend who had just returned home with a baby was delighted with the Kyoto Senmaizuke and pickled vegetables set, but she was disappointed that she couldn't take the Senmaizuke back to London. The only option is to enjoy Kyoto pickles and take home the memory of seasonal flavors. When you cut the Senmaizuke, it has a unique sliminess and a soft texture, with a delicate sweetness and the flavor of kombu shining through. Simply put, I can't resist the soft skin and slight sweetness of the turnips! The contents of the Autumn Kyoto Tairyu pack include 1. Shiso Seed Pickles (enjoy the flavor of shiso and finely chopped daikon) 2. Aji Suguki (pickled suguki turnips finely chopped) 3. Hari Hari (a crunchy texture with dried daikon and ginger pickled with kombu and ichimi) 4. Shiba Tsukemono (a traditional Kyoto pickle fermented with eggplant as the main ingredient, cucumber, and Shiso from Kyoto Ohara) 5. Aji Shiba Tsukemono (a finely chopped traditional Shiba Tsukemono, seasoned with soy sauce and sugar, Nishiri original) 6. Murasaki no (a new Kyoto pickled vegetable created by Nishiri, incorporating the tradition of Shiba Tsukemono: red shiso, cucumber, myoga, ginger) With warm rice, a variety of dishes can be enjoyed on the table with Kyoto pickles, which are truly excellent. This time, I felt even more strongly that Kyoto pickles are a food culture created by women. It was a joy to use the Arita-yaki Genemon and Mashiko-yaki dishes that I and my husband made for breakfast. When I opened the paper wrapping with the words "Shun: Delicious, Gentle," I was deeply moved by the poem written on the packaging. I could read "Taking the taste of the royal court as a gift, standing in Kyoto," but I couldn't read the last part that started with "Joy." I ended up calling Nishiri at Nishiki Market! Would it be okay for someone who understands to call me back promptly? Five minutes later, I received a call, and I was told the full poem: "Taking the taste of the royal court as a gift, standing in Kyoto, your heart is quickly revealed." Thank you very much for your prompt and efficient assistance. In Tokyo, you don't often see beautiful wrapping paper with poems written on it, so the Japanese tradition of "wrapping" is truly special.

Today, I went to Nishitoshi (Nishiki Shop) again. I walked around Nishiki Market to get some delicious ingredients. While looking around the market, I noticed a bright and large shop. They were selling a lot of pickles. It was the famous Nishitoshi shop. I had to stop by. The review of Miki Chicken Eggs at Nishiki Market is here. The first diary of Miki Chicken Eggs at Nishiki Market is here. The review of Notoyo at Nishiki Market is here. The first diary of Notoyo at Nishiki Market is here. The review of Kofukudo at Nishiki Market is here. The first diary of Kofukudo at Nishiki Market is here. The review of Marujotamagamobou at Nishiki Market is here. The first diary of Marujotamagamobou at Nishiki Market is here. The review of Nishitoshi (Main Store) is here. The first review of Nishitoshi (Main Store) is here. (Please check the blog for links.) Kyoto Pickles Nishitoshi has a large wooden sign. It also says Kyoto Nishihonganji and Kyoto Shijo Gioncho. It feels like a famous long-established pickle shop in Kyoto. The first floor of the shop sells pickles with a high ceiling. The second floor at the back seems to be a place called "Taste Place Nishitoshi" where you can eat. There are 14 table seats and 5 counter seats. You can eat Kyoto rice and pickles for 630 yen. I want to stop by when I have time. By the way, I had a similar set meal in Ohara before. It was at Toriyama Tamagoyoshi. The Toriyama Tamagoyoshi set meal costs 1,500 yen. The pickles here were also delicious. The review of Toriyama Tamagoyoshi is here. The first diary of Toriyama Tamagoyoshi is here. The shop sells many products. Now, what should I buy today? A stylish takeout bag. "Seasonal, delicious, and gentle." A nice phrase. This time, I tried various samples and chose the spicy pickled Chinese cabbage. Please refrigerate immediately. Please consume as soon as possible. Enjoy without washing. Understood. This time, it was a great accompaniment to beer and rice. It's a staple in Japanese cuisine. I enjoyed it once again. I have to find Nishitoshi again and buy some more.【Blog: Pregour】

I received a thousand pieces of Senmaizuke. It seems to be pickled turnips from the Seigoin kabura temple with kombu. I thought kabura sounded like turnips, and it turns out it was indeed turnips. It's pickled with kombu, but there is no kombu in it. The taste is very, very, very slightly sweet to me. It was too sweet. Maybe they anticipated that it would be just right if you put soy sauce on it? I tried it, and at the moment I ate it, it tasted like soy sauce, but the final taste that remained was still sweet. I generally like a bit of sweetness, so if it still feels a bit sweet to me, it must be quite sweet. Whether it's because of the seasoning or the turnips themselves being sweet is a mystery. If it's the natural sweetness of turnips, that's fine.

During my last visit to Kyoto, I couldn't buy the bread that was sold out. They make "lactic acid fermented sweet koji" by fermenting pickles with love lactic acid bacteria and use it in bread. The loaf of bread costs 750 yen, which is quite expensive. Since I couldn't finish it all, I opted for the sweet koji anpan for 250 yen. The bread has a fine, soft texture and a subtle sweetness. It might dry out if left for a while, but it contains fermented foods so it can last for a few days at room temperature. The red bean paste used has less moisture than usual. When you cut it open, there is not much red bean paste inside. The sweetness of the bread dough is the selling point, but the sweetness of the red bean paste diminishes its appeal. It's not bad, but is it really worth all the hype? With the high-end bread trend fading, how will they survive?

I received a thousand-layer pickle and bamboo shoot with mountain pepper. The thousand-layer pickle was delicious as always. The bamboo shoot with mountain pepper seems to be limited to Kyoto city. I couldn't resist the limited edition, and I ended up buying it. The soft bamboo shoot and the mountain pepper went really well together and tasted delicious. Thank you for the meal.

"I see, there was a directly managed store here too." That was the first thing I said when I passed by this "Nishitoshi" store at Nishiki Market on this day. At the end of 2021, I visited Nishiki Market in Kyoto after a long time, and the first store that caught my eye when I arrived at the market was this "Nishitoshi" store. I had visited another new concept store of "Nishitoshi" called "AMACO CAFE" a little while ago, and some of the products they handle, such as bread, soup, and sweets, are also available at other directly managed stores including Nishiki Market. Unfortunately, the very popular "Sweet Koji Aged Bread" was already sold out at this store when I visited, but there were still some small bread and sweets made with sweet koji available. Also, there were some interesting new pickled products in addition to the traditional pickles. On this day, I purchased a few items along with the classic "Senmaizuke." ◆ Sweet Koji Salt Bread A type of bread made using "AMACO," a unique product of "Nishitoshi," which is made by combining sweet sake starter with Lactobacillus casei and further fermenting it. When it comes to salt bread, I had tried fluffy roll bread and crispy croissants several times, but this salt bread has a moist texture and sweetness as its characteristics. ◆ Sweet Koji Cheese Pudding Cheese pudding made using "AMACO." It had a refreshing and slightly sweet and sour taste, similar yet different from milk pudding or Bavarian cream, more like yogurt. ◆ Lactobacillus Casei Labre 20g A set of pickles packed in small portions for single-serving consumption. There is also a unique set packed in a container similar to a milk carton containing a 7-day supply, perfect for those living alone or those who don't usually eat pickles. ◆ Three Sesame Daikon Pickles A pickled dish available only in November and December. It is a rare item that combines sweet and spicy pickled daikon with roasted gold, black, and white sesame seeds and red chili pepper, bringing out the flavor of sesame and the sharp spiciness of chili pepper. This flavor is not only great as a side dish for rice but also perfect as a snack with alcohol. *The classic "Senmaizuke" may still be available at the store until New Year's Eve. It has an elegant flavor and is highly recommended, but the bread and sweets made with "AMACO," single-serving pickles, and other items are also recommended products. Whether you are a pickle lover or not, if you are interested, please refer to these products.

I went to Kyoto for the first time in a while. Since it was too hot to stay at home during the hottest time of the day, I decided to go for a walk in the shade in a place with a roof, so I went to Nishiki, which I hadn't visited in a while. The crowd in Nishiki was less than half of what it is during peak hours. However, there were many new shops as well as traditional shops that had developed new products. Nishiki Nishitoshi, a pickle shop, is one of them. They have been selling bread here since last year. Today, the anpan was already sold out, so I tried the salt bread. It was priced at 180 yen for a small size, which is quite expensive, but the taste was delicate and elegant, typical of Kyoto. It was a delicious bread with a noticeable saltiness when chewed thoroughly. However, it doesn't give off the impression of being something for everyday consumption.

Last year in late autumn, I visited Kyoto after participating in the Beat Paradise Biwako event and stopping by my wife's sister who lives in Kyoto. During that visit, I got to explore Kyoto and bought some Kyoto pickles to enjoy at home. My wife's sister had told me about how delicious they were. This time, when my wife's sister came down to the Kanto region, she brought Kyoto pickles as a souvenir. The Kyoto pickles, especially the thin slices of Senmaizuke, have a unique beauty that is like a work of art. While I'm not sure if Kyoto is where the pickling culture originated, their pickles are truly exceptional compared to those from other regions. Senmaizuke has a firm texture despite being thin, and it has a deep flavor that pairs perfectly with sake or as a side dish for tea. Personally, I like to enjoy it with slightly warmed sake for a crispy texture. The other pickles with yuzu aroma are more like a companion to rice, but the fragrance is so strong that it immediately appeals to the Japanese sense of smell. It seems like it would go well with cold sake, but I preferred to have it with warmed sake. There is a mysterious feeling in the food created by the people of Kyoto. Maybe I should visit Kyoto again without any specific purpose, just to see if I can find something I desire. That mysterious image and sound of Kyoto... "Let's go to Kyoto!" Such a catchy slogan. I have visited Kyoto twice in the past - last year and back when I went on a school trip in junior high. I would love to visit Kyoto again. Kyoto may be a place of longing... Kyoto... having lunch at Kibune's riverside terrace in the summer, then heading to a familiar teahouse in Gion and Pontocho at dusk... It's like a dream~ ^^