Kitada Shoten

There’s more to choose from than napa cabbage and daikon: celery, Chinese yam and even changja are among the kimchi at Kitada Shoten in Momodani. You can pick something to suit your taste and add to the meal.

Celery kimchi is a favourite that some customers say they buy repeatedly. One visitor described a version containing daikon and carrot as “delicately seasoned” and suggested adding a little olive oil. Another found it refreshing and easy to eat like a salad. It’s an approachable choice for anyone curious about vegetable kimchi or looking for something different from the usual napa cabbage version.

For a change in flavour and texture, cucumber, daikon and Chinese yam are also options. One customer who bought octopus, changja, cucumber, daikon and Chinese yam noted that each had its own character. Others have picked several varieties at once, including celery, napa cabbage, daikon, Chinese yam and changja—making it fun to try a few side by side.

Some customers enjoy the kimchi with rice, while others pair changja, dried-squid kimchi and small-fish side dishes with drinks. One person bought a generous amount of kimchi, ate it over time and later used some in a kimchi hot pot. It can find a place at the table on the day you buy it, and later alongside drinks or in a hot pot.

Customers also say that kimchi made with seasonal vegetables sometimes appears. Whether you’re replenishing a favourite or trying something unfamiliar, choosing among the offerings can be part of the pleasure of the meal.