Senmaizuke (Pickled Thinly Sliced Japanese Turnips)

Senmaizuke is a flavor you'll become addicted to once you've tasted it. It has a perfect balance of tanginess, saltiness, and sweetness, paired with the crisp texture of turnips. It can be eaten like a salad and is also known as a refreshing palate cleanser.

Jump to:

• What is Senmaizuke?
• Types of turnips used
• Cutting techniques
• Traditional way
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Senmaizuke?

Senmaizuke is a Japanese pickle made by thinly slicing turnips and marinating them in a sweet and salty vinegar mixture with kombu (kelp) and chili pepper. Senmai means a thousand sheets, and zuke is to pickle. The name comes from when a large amount of turnips are cut into thin slices and pickled in a barrel, the number of slices can exceed one thousand.

Originally from Kyoto, this pickle is one of the three most famous pickles in Kyoto, along with Shibazuke and Sugukizuke, and is now eaten all over Japan. The crunchy texture of turnips and the sweet and tangy taste make this dish irresistible.

Types of turnips used

In traditional senmaizuke, a Kyoto specialty, "Shogoin" turnips are used. Shogoin turnips are only harvested in the winter and weigh around 8.8-11 lb (4-5 kg) with a diameter of about 5.9-7.8 inches (15-20 cm).

However, since Shogoin turnips are not widely available even in Japan, many Japanese households use regular Japanese turnips, such as Tokyo turnips or Hakurei turnips instead. There is no significant difference in taste among these varieties.

Japanese turnips are known for their slight sweetness and lack of spiciness or bitterness. What about the turnips available in your area? If the turnips in your area don't have a similar flavor profile to those in Japan, you may need to use small, young turnips that are mild enough to eat raw or find Japanese turnips to make senmaizuke. Alternatively, you can substitute daikon radish, although the texture will be different.

Cutting techniques

The way you cut turnips can have some influence on the texture of senmaizuke. Cutting them horizontally to break the fibers allows the flavors to blend in easily and gives them a nice texture on the tongue.

It is common to keep the turnips in a round shape after cutting, but it is also fine to cut them in half or into quarters according to your preference.

Traditional way

Senmaizuke is originally made by pickling Shogoin turnips in salt for several days to drain their water, and then marinating them in sweet vinegar for several more days. It is possible to achieve this at home, but since it takes 4 to 6 days to make, Japanese households generally shorten these processes, as in the recipe on this page.

However, if you are interested in the traditional way of making senmaizuke, try making it the following way. This is the traditional way it is still made in Kyoto.

1. Peel the turnips, slice them into rounds 0.08-0.12 inches (2-3 mm) thick, and place them in a container, making sure they do not overlap completely.
2. Add salt to the container, rub it into the turnips, then let them sit in a cool, dark place (or in the refrigerator) for a few days to remove the excess moisture.
3. Drain the turnips in a colander.
4. Arrange the turnips in the container again, making sure they don’t overlap completely, and place kombu and chili peppers on top.
5. Add rice vinegar and sugar to the container and let them sit in a cool, dark place (or in the refrigerator) for a few days.

This method improves the texture and taste of the turnips, resulting in a more delicious senmaizuke. If you aim to create the best possible flavor, it is definitely worth a try.

Ingredients

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Step-by-step instructions

🕒 Total 8 hrs 10 mins

Step 1
Remove the stems and roots from the turnips, then peel off the thick skin before slicing them into rounds 0.08-0.12 inches (2-3 mm) thick.

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Step 2
Cut the kombu into long, thin strips with kitchen shears. Remove the seeds from the chili peppers and cut them into rounds.

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Step 3
Put the sliced turnips, kombu, chili peppers, and A (sugar, salt, rice vinegar) in a ziplock bag and seal it, removing as much air as possible. Let the turnips marinate in the refrigerator overnight (the longer they marinate, the more flavor the turnips will absorb).

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To Store

You can store it in the refrigerator for up to 5 days.

Tips on how to make

• Peel the turnips with a slightly thicker layer of skin. By removing the fibrous part near the skin, the texture will be improved.
• Slice the turnips into rounds that are 0.08-0.12 inches (2-3 mm) thick. If the slices are too thin, the texture will be lost, and if they are too thick, the flavors will not blend well.
• Cut the kombu into long, thin strips. This way you can enjoy it as a complement to the texture of senmaizuke. However, if you don't eat kombu, this preparation is not necessary.

Recipe Card