Kyoto Senmaizuke
At a glance
| Name | Kyoto Senmaizuke (Senmaizuke) |
|---|---|
| Prefecture | Kyoto |
| Region | Kansai |
| Type | Paper-thin Shogoin turnip pickled with kombu and chili |
What is it?
Senmaizuke slices large Shogoin turnips into translucent rounds and pickles them with salt, vinegar, sugar, kombu and chili, creating a delicate sweet-sour crunch and slippery kombu umami.
History and local context
The winter Kyoto pickle is traditionally credited to imperial-palace cook Ofuji Tozaburo in the Edo period. Its name, literally thousand-slice pickle, evokes the many thin rounds layered into a barrel rather than a required exact count.
How to enjoy it
Fold a slice around kombu or use it beside rice and richer Kyoto dishes. Refrigerate the moist pickle, use clean utensils and check the producer's date because it is less shelf-stable than heavily salted pickles.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kyoto Senmaizuke from?
It is associated with Kyoto, in the Kansai region of Japan.
What kind of food is Kyoto Senmaizuke?
This guide classifies it as paper-thin shogoin turnip pickled with kombu and chili. See the overview for its defining ingredients and texture.
Can I order Kyoto Senmaizuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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