suguki pickle; Kyoto-style pickled turnip
A traditional lactic-acid fermented pickle from Kyoto, made from a specific turnip-like vegetable. A regional specialty.
When it comes to winter flavors in Kyoto, suguki pickles are famous.
Suguki is a pickle with a distinctive sour taste.
千枚漬け is another famous Kyoto pickle made from thinly sliced turnip, but it is not fermented in the same way as すぐき.
Usually written in kana; the kanji forms 酸茎 and 酢茎 are rare.
Rare kanji form; learners will almost always encounter the kana spelling.
Rare kanji form; learners will almost always encounter the kana spelling.
The name すぐき is said to derive from the sour taste (酸) and the stem (茎) of the vegetable, but the exact origin is uncertain. It is a traditional Kyoto food.