Kyoto Kokabu Quick Pickles

Kyoto Kokabu Quick Pickles

Another Kyoto Kokabu dish also using the skin and leaves

Ingredients (2 servings)

  • Skin of 2 Kyoto Kokabu
  • Leaves of 1/4 Kyoto Kokabu
  • 5cm kelp
  • 5~10cm salt
  • Shichimi spices (Japanese blend of seven spices), to taste
  • Soy sauce, as needed


  1. (1) Julienne the skin of Kyoto Kokabu, and cut the leaves into small pieces.
  2. (2) Soak the kelp in water, then cut into long thin strips.
  3. (3) Place (1), (2), and salt into a plastic bag and mix well. Seal or tie the bag with as little air inside as possible. Then weigh it down with a stone or other pickling weights for about 3 hours.
  4. (4) Take (3) out of the bag, squeeze out water, and rinse lightly. Check the amount of salt seasoning.
  5. (5) Place (4) into a servng bowl, and top with Shichimi spices and a lttle bit of soy sauce.