From Bon Appétit · Noah Kaufman · · 1m 10s
Kyoto Hotel Pickle Adventure
A Kyoto hotel’s fermentation workshop creates pickles for a chef’s dinner menu.
In brief
A Kyoto hotel’s fermentation workshop creates pickles for a chef’s dinner menu. Guests at Suiran hotel in Kyoto plant eggplant for pickles that become part of a chef’s dinner menu. Originally reported by Bon Appétit.
Suiran Hotel Introduction
Suiran is a 39-room boutique hotel along the Hozu river in Kyoto’s Arashiyama forest.
Hotel Property Details
The hotel features Meiji-era gates, pebbled courtyards, and 17 rooms with patios for hot springs baths.
Cafe Hassui Experience
Cafe Hassui offers afternoon tea with savory courses and sweets from Kyoto confectioner Kameya Yoshinaga.
Kyo Suiran Restaurant
Kyo Suiran combines French techniques with Japanese ingredients for dishes like grilled cod and Wagyu with soy-braised mushrooms.
Fermentation Expedition
Guests plant eggplant on a 1.5-acre farm owned by Mori family pickle makers for fermentation.
Tsukemono Making Process
Vegetables are buried in a sand mix of nuka, salt, and water for fermentation by natural bacteria and yeast.
Chef’s Dinner Menu
Chef Tsubasa Yamaguchi serves seven courses using fermented flavors from kojis, misos, and natto.
Pickle Souvenir
Guests receive a tub of tsukemono as a souvenir after dinner at Suiran hotel in Kyoto.
The big picture
Guests at Suiran hotel in Kyoto plant eggplant for pickles that become part of a chef’s dinner menu.
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