October 3, 2017
by Sakina Nishitsuji, Nami Shinkado and Shiho Tojo
October 3, 2017
by Sakina Nishitsuji, Nami Shinkado and Shiho Tojo
2015UA0042 Mina Ito, 2015UA0064 Shiori Iwawaki, 2015UA0067 Hinako Uematsu
Have you ever tried Japanese style pickles? If you imagine they are like foreign pickles, you would be wrong, because they are very different. Nowadays, there are many pickles in the supermarket, but the pickles in this shop are much nicer compared to them. “Doi no Shibazuke” (Doi’s Pickles) might be the perfect Kyoto souvenir for your relatives or friends.
Doi no Shibazuke is one of the most well-known pickle making companies, and is famous for its shibazuke. It has a very long history and has been loved by many people for years. The company was founded in Ohara, Kyoto, in 1901. Ohara is a famous red perilla (Japanese basil) growing area, and is the birthplace of shibazuke, which are pickled summer vegetables.
The first CEO of the company wanted many people to know about shibazuke, so he founded this company there, first of all selling tsukemono (regular pickles) just in front of the family home. After years of struggle, they finally managed to build the main store in Ohara, and thereafter opened more branches, one after the other, throughout Kyoto. Now, they currently have 15 stores including a sub-branch in a department store. There are also branches in 6 other prefectures: Osaka, Tokyo, Chiba, Kanagawa, Fukuoka, and Kagoshima. This company has only had five presidents in its history, and the current Mr. Doi is the 5th CEO of the firm. He has worked at Doi no Shibazuke as a staff member since he graduated college, and in 2001, when the company celebrated its 100th anniversary, he was inaugurated as the new CEO.
Doi no Shibazuke has their own farm for growing perilla leaf, and the reason for this is that they can have greater control over the taste of the product. They grow perilla leaf from seed, so they can have the same level of quality year on year. They don’t use agricultural chemicals to grow their perilla and use a cultivation method that is more than 800 years old. From June to July is generally the season for growing perilla leaf, but they extend their growing beyond this to make sure they can provide more pickles.
Importantly, Doi’s way of making shibazuke is to use eggplants only, and not cucumber. A cheaper way to make shibazuke is to use cucumber instead of eggplant because it reduces the cost and the process is easier, but Doi insist on eggplant for the sake of quality.
First they get the best eggplants from their partner farms. Secondly, they use a machine to chop the eggplant into smaller pieces. Thirdly, the employees hop into a big wooden barrel containing the eggplant, fine perilla leaves and salt, and then tread the mixture
with their feet, just like they do with grapes for wine making. The reason they tread the eggplant mixture is to help retain the taste and smell of the vegetable. If they don’t tread it, the good smell will disseminate and the great taste of the perilla will not be mixed in.
Finally, the mixture, along with added ginger, is packed into a wooden barrel and left to ferment for around one month, with a large stone placed on the barrel lid to seal everything in. Every year, this company makes 120 huge wooden barrels full of pickles and keeps them for shipment. Overall, they produce an average of 200 tons of pickles in a year, so in the busy period they can make up to one ton of pickles a day.
So where can you buy them? Doi no Shibazuke has 6 shops in Kyoto, and they are also sold in department stores in Japan, so you should be able to locate them easily. If you do have a problem hunting them down though, you can also buy them on the Internet. (http://www.doishibazuke.co.jp/)
The best 3 tsukemono are; shibazuke (475 yen), senmaizuke, which is made from radish and tastes slightly sweet (691 yen), and assorted tsukemono, which offers a variety of different pickles (2,025 yen). When you buy pickles on the internet, there are some different assortments that are very special and cost around 4,000 or 5,000 yen. We are sure if you buy these for your family or friends they will be really happy. The shop manager also told us a good way to eat pickles is to put them on a cracker with some cheese. Japanese pickles also go well with pasta as a topping, and some match well with certain wines.
Japanese pickles are not like foreign pickles, and this company is a much nicer shop compared to other shops. They have their own farm, grow their own perilla leaves, and make pickles on the premises. If you plan to come to Kyoto, we really recommend you visit and buy some pickles at Doi no Shibazuke – an Ohara and Kyoto tradition.
(permission to use photos given by Mr. Doi)
By Haruka Chaya and Ayaka Endo
Visitors to Kyoto often take back Japanese pickles for souvenirs. Nishiri is one of Kyoto’s famous tsukemono, or pickles, shops. It is located in Arashiyama, but it is not quite like other pickle shops. It offers something different. Japanese have been eating pickles since olden times and they usually eat them with rice. Like this:
The traditional basis for a Japanese meal is often referred to as “one soup; one dish.” Rice and pickles are givens, so the fundamental Japanese meal consists of one soup, one dish and then rice and pickles. This is the usual manner in which Japanese eat. However, we’d like to recommend another way of eating Japanese pickles.
In the Nishiri pickle shop, there is a meal that looks like a box of carefully prepared sushi called Kyo-tsukemono-sushi. Almost everyone likes sushi, don’t they? So this bento meal looks quite appealing.
However, the individual items are not raw fish placed on cakes of rice. In this case, all of these toppings are different types of Japanese pickles that are made from eggplant, radish, ginger, daikon and shibazuke (chopped vegetables pickled in salt and shiso leaves). This really suits the Japanese taste.
Furthermore pickles are good for you. They have a lot of dietary fiber, vitamins and lactobacillus. Also, they are low in calories, and are good for your skin. If you get tired after walking through Arashiyama, you can take a rest at Nishiri and eat pickle sushi. Besides experiencing traditional Japanese tastes in a novel way, you will get health and beauty.
If you decide to buy a box of pickle sushi for your family or friends, please be careful because it spoils easily and needs to be kept refrigerated. It is worth giving to a friend at least once; imagine their surprise!
Nishiri also sells small servings of pickles in what is called a “cutting cup.” This enables customers to try a wide variety of pickles without spending a lot of money. The price of just one cup of pickles is 108 yen. Three cups are 324 yen. You can enjoy sampling many kinds of pickles this way. At Nishiri, the foods are dished up so beautifully. This is an example of Japanese sincerity when it comes to guests.
UNESCO World Intangible Cultural Heritage Certification
Traditional Japanese food —washoku—was recently added to UNESCO’s Intangible Cultural heritage list . Japanese food was evaluated as being fresh, healthy, well-balanced in nutrition, and beautiful.
Where is Nishiri?
Nishiri is in Arashiyama in western Kyoto and is near the famous Arashiyama landmark, the Togetsu Bridge. From the bridge please go straight east down the bustling road and you will see Nishiri on your left side.
by Kanako Nozoe; Kaori Fujino
Man nennt diese Einkaufsstraße hier 〟die Küche von Kyoto〝
Es gibt Fisch, Gemüse, Tofu, Süßigkeiten, getrocknete Lebensmittel, Tsukemono (sauersalzig eingelegtes Gemüse), Banzai (verschiedenste Beilagen).
Alles insgesamt 123 Läden. Die meisten Geschäfte sind Fischhändler … 23 Läden! Es gibt viele Geschäfte, wo man auch kosten kann.
Ausdehnung von Ostern nach Westen： 390m
Die Breite der einzelnen Geschäfte: 3 ‐ 5m
Öffnungszeit: von 9 Uhr bis 17 Uhr
Am Mittwoch und Sonntag und feiertags sind viele Geschäfte geschlossen.
Das sind mit Salz, Essig, Sojasoße und Miso eingelegte Gemüse, zum Beispiel Auberginen, Kürbisse, japanische Radieschen oder chinesischer Kohl, die man als kleine Beilage mit Reis zusammen isst.
Diese Geschäft heißt Terakoja-Honpo.
Senbei: Reiskeks, der aus einem Mochi gemacht wurde. Mochi sind kleine weiche Klößchen, die aus einer bestimmten Art von Reismehl gemacht sind.
Nureokaki: Ein zarter Reiskeks.
Wir empfehlen Senbei mit rotem Pfeffer.
„Ein Fischgeschäft “
Japan ist reich an frischem Fisch. Hier verkauft man Fische der Jahreszeit, Sashimi (Fische, die roh gegessen werden), gegrillter Fisch und so weiter …