Yamagata Seisai-zuke
At a glance
| Name | Yamagata Seisai-zuke (Seisai-zuke) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Soy-seasoned pickle of thick Yamagata mustard-green leaves |
What is it?
Seisai-zuke pickles the large, thick and gently pungent leaves of Yamagata seisai, a mustard green related to takana. Leaves are lightly dried, salted, desalted, then seasoned with soy sauce, kombu and chili.
History and local context
Farmed mainly in inland Yamagata, seisai is sown in early autumn and harvested before snow in late November. Pickling turns the bulky crop into a staple vegetable for the long winter.
How to enjoy it
Chop it as a rice side, wrap it around an onigiri, or desalt an aged batch for stir-fries and simmered dishes. Taste before seasoning because salt levels vary, and refrigerate commercial packs after opening.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yamagata Seisai-zuke from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Yamagata Seisai-zuke?
This guide classifies it as soy-seasoned pickle of thick yamagata mustard-green leaves. See the overview for its defining ingredients and texture.
Can I order Yamagata Seisai-zuke 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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