Time Is Right For 'senmaizuke' Pickle Of Kyoto's Shogoin Turnip

Time is right for 'senmaizuke' pickle of Kyoto's Shogoin turnip

Greengrocer Koji Ueda has been espousing the virtues of "Kyo-yasai," heirloom vegetables of Kyoto, for about 50 years.

He tells customers how the Shogoin turnip, the Kujo green onion, the Kamo eggplant and the mibuna potherb mustard taste and offers tips on the best ways to cook them in front of his store.