Pickling for "Senmaizuke," a Kyoto winter delicacy, is in full swing. On November 7, 2024, the day of the beginning of winter, a pickling company in Kyoto City unveiled the traditional manual production method, where pickling craftsmen in happi coats deftly sliced pure white Shogoin turnips and stacked them in barrels.
Senmaizuke is made from September to April. Shogoin turnips, a Kyoto vegetable, become sweeter as autumn deepens, so it is said to be best when pickled around the beginning of winter, when the chill unique to Kyoto begins.
At the Daian main store (Sakyo Ward, Kyoto City), craftsmen used special knives and planes to shave peeled turnips into 2.6 mm thick slices that are flavorful and crisp, making a loud "shasha" sound. Dozens of them were piled up in a barrel in a circular pattern, and salt was sprinkled on each layer. After being salted, the turnips are pickled in kelp and a special seasoning liquid for six days to complete.
This year, the harvest volume from September to early October was cut in half due to the extreme heat, but production is gradually stabilizing, and it is expected that about 80,000 turnips will be prepared during the season. President Osumi Yasushi said, "Thanks to the efforts of the farmers, we are receiving good quality turnips. We hope everyone will enjoy the traditional taste."
