Yamagata Seisai-zuke
Seisai-zuke is Yamagata's winter pickle of large, thick Yamagata seisai greens, first salted, then washed and pickled again in a soy-based seasoning with kombu or bonito.
At a glance
| Name | Yamagata Seisai-zuke (Seisai-zuke) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Twice-pickled thick Yamagata greens |
What is it?
Seisai-zuke is Yamagata's winter pickle of large, thick Yamagata seisai greens, first salted, then washed and pickled again in a soy-based seasoning with kombu or bonito.
History and local context
The mustard-green relative spread from the Murayama area after seed trials in the Meiji period. Its thick stalk stays crisp and differs from omizuke, which finely chops greens with daikon and carrot.
How to enjoy it
Cut the broad leaf and crisp stalk together and serve a small portion with hot rice. Older sour pickles can be rinsed, chopped, and stir-cooked; refrigerate after opening.
Availability varies by maker, season, and destination.
Sources and further reading
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 twice-pickled thick yamagata greens. 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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