Rather than "taste", "feel". The time when the Kyo eggplant melts and you are speechless. From this bite, please enter the world of "food of tranquility". In a small workshop in Shimogamo, Kyoto, eggplant marizuke is pickled and cooked as if praying. It is not the intensity of the taste, but the memorable aftertaste. In the Taisho era, the land of Kyokamo was full of eggplant fields in the summer. Toshikazu Asada, the first generation of our family, was one of the first to study preservation and deliciousness, and the eggplant Tsukuni, which we are proud of today, was born and named Marizuke. The eggplant, which has been salted for two years, is returned and chopped in Kamo's summer water, and cooked without using soy sauce, sugar, mirin, or anything else, and the chewy marizuke is completed. Actual sample for beginners. Serve chilled.