"Ofuji" is located on Fuyacho-dori, one off the lively kitchen of Kyoto and Nishiki Market.
Easy access, 5 minutes walk from Kawaramachi station.
It's very cold in winter in Kyoto, so I don't feel like going.
First, is there anything good about winter in Kyoto? Do not you think.
No, it's actually very cold, but lol.
But first of all, there are relatively few tourists and it's smooth to the destination.
Shotaro Ikenami also says that winter is good in Kyoto.
It was customary to go to Kyoto at the end of the year.
I also wrote in my book "I want to eat the taste of Edo".
Speaking of gourmet, crabs from the Sea of Japan are gathering in Kyoto one after another, etc.
There are some fun foods, but for the common people, Takamine's flowers.
Speaking of winter-like Kyoto food that even ordinary people can enjoy, the first thing that comes to mind is "senmaizuke."
It is one of the three major pickles in Kyoto along with "Shibazuke" and "Suguki".
The store that originated in Senmaizuke is "Ofuji".
At the end of the Edo period, during the turmoil of the end of the Edo period.
It all started when one chef, Tosaburo Daikokuya, who works at the Imperial Palace, made lightly pickled vegetables using the Shogoin turnips of Kyoto vegetables.
It became very popular in the palace and opened a store under the name of "Ofuji" in the first year of Keio.
Naturally, it became popular in the town of Kyoto, and it came to be called Senmaizuke.
The reason why it is called Senmaizuke is that the Shogoin turnips are sliced into thin slices and pickled.
The sourness of turnips produced by lactic acid fermentation, the umami of kelp, and the balance of the sardines that accompany it are truly Kyoto-like pickles.
The scenery of the turnip skins placed in front of the pickle shop is a tradition of Kyoto in winter.
The Shogoin turnips are harvested in winter, so this is a limited-time specialty.
Recommended for Kyoto souvenirs.
This is "Semmaizuke Honke Ofuji". This is the only place in Kyoto where you can call yourself the head family.
At the storefront is the skin of the Shogoin turnip. It's made here.
It's lightly pickled, so freshness is the key.
inside of shop. Very simple. It's a normal pickle shop lol.
I don't think it's the origin of Kyoto's three major pickles.
Don't worry, there are many pickles in Kyoto, not the reason why they specialize in Senmaizuke.
Please decide after looking at various things.
Lightly pickled celery "Sereri", salted radish "Kyo Ochobo",
More green, such as "Kizami Mibu greens" and "Eggplant pickles".
I'm curious about each one.
This is Senmaizuke. You can sample it normally, so please purchase it after you are satisfied.
There are various types such as senmaizuke in a bag and gifts.
The best-by date is 3 days for bags and 1 week for gifts.
It seems that the taste will change if you make a vacuum, so it seems that you dare to put in air.
As expected, the art is fine!
"Semmaizuke Honke Ofuji"
510 Masuya-cho, down Nishikikoji-dori, Fuya-cho, Nakagyo-ku, Kyoto-shi, Kyoto 604-8053
075-221-5975
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Finally, thank you for reading!
If you are interested in going to Japan and want a guide,
I can help you! Please contact me here!
shikihopro1@gmail.com
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510 Masuya-cho down Nishikikoji-dori, Fuya-cho, Nakagyo-ku, Kyoto-shi, Kyoto
