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Senmai-zuke is a seasonal pickle made from thinly sliced shogoin-kabu (turnip) that is pickled in salt and can only be eaten from November to February when the raw materials are harvested.

The typical Kyoto delicacy was invented in the late Edo period by Tosaburo Ofuji, who was in charge of the food service at the Imperial Court. Later, when the Meiji Restoration took place, he retired from his position and opened a store under the name "Daito" to sell senmaizuke, which quickly became popular, and was even selected for the national specialty list at the National Exposition held in Kyoto in 1890.

Senmaizuke was originally a simple dish of chopped shogoin-kabu pickled in salt, and it was not until the end of the Edo period that the current thin ring cut was used. Shogoin-kabu, its material, is the largest turnip in Japan, weighing 4 to 5 kilograms, and have a soft and elegant taste. The turnips that have been cleaned in cold water are very beautiful with their roundness and white, glossy epidermis. It is then cut into thin slices and pickled in vinegar with kombu seaweed and chili peppers, and served with additional ingredients such as mustard and smoked salmon.

Senmai-zuke, with its mild flavor, is popular as a souvenir and gift. We truly recommend buying some when you visit Kyoto. When you eat at home, please use the tableware we offer at our store as well, including the beautiful with which you may serve senmai-zuke.

Azmaya's Inban Mamezara
https://www.shokunin.com/en/azmaya/inbanmame.html
Koishiwara Ware's Plate/Bowl
https://www.shokunin.com/en/koishiwara/mame.html
Koizumi Glass's Schale
https://www.shokunin.com/en/koizumi/schale.html

References:
https://www.senmaiduke.com/
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/semmaizuke_kyoto.html
http://www.otukemono.com/page/senmai_st.html
http://kyoudo-ryouri.com/food/1782.html
https://jakyoto.com/recipe/%E5%8D%83%E6%9E%9A%E6%BC%AC/ 
https://jakyoto.com/kyoyasai/kabu/kabu.html