What to buy at Nishiki Market: 5 classic Kyoto foods worth seeking out

The narrow arcade of Nishiki Market, tucked behind Shijō Street in central Kyoto, has served as a centre of food trade for around four centuries. Today it still houses about a hundred shops pressed into a 400-metre passageway, many of them specialist sellers of pickles, seafood, tofu products and sweets—items deeply rooted in local food culture. Wandering it with purpose beyond mere grazing pays off.

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The market’s narrow lanes fill quickly, so mornings around 10am offer the best balance of activity and space. Many stalls are family-run and operate on a small scale; ask if fresh batches are available before buying. While several vendors cater to visitors, Nishiki Market remains a functioning marketplace for Kyoto residents, and eating while walking is discouraged. Payment is often cash-only, and storage conditions vary depending on the product. Below are five items worth purchasing or tasting, each offering a distinct glimpse into Kyoto’s culinary heritage.

Kyoto-style pickled vegetables or tsukemono

Tsukemono showcases Kyoto’s skill in preserving vegetables, from crisp radish to tangy cucumber (Photo: AI-generated)

Pickled vegetables, or tsukemono, are among Kyoto’s most defining foods and feature prominently at Nishiki Market. They reflect the city’s refined approach to fermentation: light salting, seasonal produce and subtle acidity. Shops as old as 85 years select vegetables by season and adjust salt levels to maintain freshness and texture. Others hand-rub salt into eggplants and prepare Daifuku hakusai—Chinese cabbage prized for its sweet core—with restrained seasoning. Vacuum-sealed packets of senmaizuke, thinly sliced turnip marinated with kelp and vinegar, are popular choices to take home. Suguki, a fermented turnip unique to Kyoto, is another distinct find. These pickles travel best when flat-packed and refrigerated soon after purchase.

Rolled omelette or dashimaki tamago

Tamagoyaki is cooked to order in layered folds, lightly sweet and tender (Photo: AI-generated)

The Kyoto version of the Japanese rolled omelette, or dashimaki tamago, is made by layering beaten egg with dashi stock, then rolling it in a rectangular pan. At Nishiki Market, stalls cook and serve them fresh throughout the day. Their dashi uses kelp, sardine and bonito, giving the omelette a rich, savoury depth. The texture is soft and slightly moist rather than firm, reflecting Kyoto’s delicate flavour profile. Served warm and often skewered, it is best eaten on the spot. For take-away, choose a freshly made piece and consume it the same day, as it does not keep well.

Baby octopus with quail egg or tako-tamago

Seafood skewers—squid, eel, shrimp—sizzle fresh, recalling Kyoto’s old market rhythms (Photo: Ittiphon Chuatong/Getty Images)

One of Nishiki Market’s more unusual specialities, tako-tamago is a small glazed octopus skewered with a quail egg tucked inside its head. The octopus is typically marinated in soy-based sauce before being cooked and displayed at room temperature. While striking in appearance, it remains a straightforward street-food item eaten immediately rather than stored. As with most seafood prepared on site, freshness matters—opt for a stall with steady turnover. The combination of texture and flavour makes this a memorable, if unconventional, Kyoto experience

Soy-milk doughnuts

Soy milk donuts offer a lighter take on a classic treat (Photo: AI-generated)

Soy-milk doughnuts are a modern interpretation of Kyoto’s long association with tofu and bean-based cuisine. The shop Konna Monja, operated by Kyoto Tofu Fujino, is known for these bite-sized doughnuts that are crisp outside and airy inside. They are prepared continuously throughout the day, available plain or dusted with kinako, which is roasted soybean flour, and sugar. Despite their simplicity, they represent Kyoto’s willingness to innovate with traditional ingredients. These are best eaten fresh, ideally still warm from the fryer, accompanied by a soy-milk drink sold alongside.

Dried seafood and condiments

Dried seafood and seaweed line the shelves, essential for Kyoto’s traditional kitchens (Photo: AI-generated)

Dried fish, seaweed snacks and flavouring blends form the backbone of Kyoto’s pantry culture, and Nishiki Market remains one of the best places to buy them. Small packs of niboshi (dried sardines used for soup stock), sakura ebi (tiny dried shrimp) and furikake (seasoning of fish flakes, sesame and seaweed) are easy to pack and keep well. These are staples in many local kitchens, used for stock bases or sprinkled over rice. When purchasing, check for well-sealed packaging and expiry dates, and be mindful of customs restrictions if travelling abroad.

Nishiki Market remains at the heart of Kyoto’s food culture, where long-established techniques and small daily rituals continue to define the city’s cuisine. Each stall tells a story through its ingredients—of care, precision and seasonal rhythm. Whether you take home pickles, dried seafood or simply an appreciation for Kyoto’s understated flavours, the experience reveals how culinary traditions quietly persist through time.

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