Akaoya, founded in 1699, has its main store on the west side of Sanjusangendo, a 3-minute walk from Keihan Shichijo Station. Akaoya has been faithfully upholding the dying tradition of Kyoto pickles, which is to choose ingredients that are in tune with the seasons.

In spring, kyotakenoko (bamboo shoots) and leaf flowers tell us that a new season has arrived, and in summer, the cool colors of cucumbers and eggplants line the stores. In winter, root vegetables such as senmaizuke and marusuguki are available in abundance, but cucumbers are never lined up in winter. All pickles are made without synthetic preservatives or coloring agents, a relief from the old-fashioned process of serving only what is available at that time of year.

Miyakozuke is made with cucumber, myoga, ginger, and other fresh-flavored vegetables, plus shishito peppers that add a subtle depth to the overall impression, and slowly pickled with red shiso for 486 yen. The traditional shibazuke pickles, available in white, red, and eggplant, are all refreshing and have a crisp, light texture. You can enjoy the original flavor of the vegetables that have been handed down from the farmers. There are also finely chopped and whole ingredient types of Miyakozuke, so choose the one that best suits your lifestyle.

The challenge these days is that it is becoming more difficult to secure quality vegetables due to the extreme heat caused by global warming," says Tsuchida, the fifteenth-generation owner of the company.

They would also like to work on finding young farmers who will lead the future and reducing the burden on farmers by taking back all of the products.