Senshu water eggplant

Incorporating Senshu eggplant, a specialty of Osaka, into Kyoto pickles itself was criticized by pickle shops in Kyoto at the time. At a time when using Kyoto vegetables was taken for granted, Senshu Mizunasu-zuke was created based on the belief that it is important to pickle delicious food. There are some shops in Kyoto that do this now, but at Tega, we added apples to the dashi stock and pickled them to create a very elegant Kyoto pickle.