Food · Fermented foods

Sugukina (Kyoto Pickling Turnip)

すぐきな (Sugukina)

Also known as: Sugukina, Kyoto pickling turnip, Brassica rapa Sugukina cultivar, 酸茎菜, Suguki (the pickled product)

Looking for a Japanese supplier of Sugukina (Kyoto Pickling Turnip)? Tell us

At a glance

Category	Food
Japanese labeling name	すぐきな
Common Japanese notations	すぐきな, 酸茎菜, スグキナ, すぐき
Origin	Kyoto traditional pickling turnip cultivar (Brassica rapa); cultivated almost exclusively in the Kamigamo area of Kyoto for the traditional Suguki pickle (one of Kyoto's three principal pickle categories alongside shibazuke and senmaizuke); GI-protected category
Typical functions	Suguki pickle — defining traditional Kyoto pickle, lactic-fermented, Kyoto regional gift retail premium category, Functional positioning (lactic fermentation, lactobacillus content)
Regulatory status in Japan	Standard agricultural product labeling. Suguki pickle is one of Kyoto's three principal traditional pickle categories. Sugukina is not a designated allergen.

Sugukina (すぐきな) is a traditional Kyoto pickling turnip cultivar (Brassica rapa), grown almost exclusively in the Kamigamo area of Kyoto for the production of Suguki — one of Kyoto's three principal traditional pickle categories (alongside Shibazuke and Senmaizuke). The OEM positioning is exclusive: as raw material for traditional Kyoto Suguki pickle production. Suguki itself is lactic-fermented (rare among Japanese pickles, which more commonly use vinegar or salt-pressing) and contains beneficial Lactobacillus brevis (notably the 'Labre' bacterial strain identified in Suguki). Suguki retail is a premium Kyoto regional gift category.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Suguki pickle retail (Kyoto Kamigamo regional)
Premium Kyoto gift retail

What it is

Sugukina is a traditional Brassica rapa turnip cultivar with elongated white root and leafy top, used exclusively for Suguki pickle production. Cultivation is concentrated in the Kamigamo area of Kyoto.

Suguki pickle production: salt-massaged sugukina is fermented in heavy stone-press traditional barrels for several weeks, undergoing lactic fermentation. The resulting Suguki has distinctive sour-savory flavor and probiotic content.

Typical uses in Japanese products

Suguki pickle — the exclusive use of sugukina.

Premium Kyoto gift retail of Suguki.

Functional positioning (Lactobacillus content).

For OEM: Suguki pickle production OEM with appropriate Kamigamo regional sourcing, and premium Kyoto gift retail.

Regulatory classification in Japan

Standard food labeling. Kyoto Kamigamo regional brand established. Not a designated allergen.

Regulatory classification in other markets

EU	Niche specialty in Kyoto-cuisine and fermented-food channels.
USA	Niche specialty positioning.
China	Niche specialty positioning.
Korea	Niche specialty positioning.

Example products

Example finished products will be added after verification of Kyoto Kamigamo origin.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

References

MEXT Standard Tables of Food Composition — すぐきな

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.