Senmaizuke is a Japanese pickle that boasts a perfect balance of tanginess, saltiness, and sweetness. It can be enjoyed as a salad ingredient or used as a refreshing palate cleanser.
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What is Senmaizuke?
Senmaizuke is a Japanese pickle made by thinly slicing turnips and marinating them in a sweet and salty vinegar mixture with a small amount of kombu (kelp) and chili pepper. "Senmai" means a thousand sheets, and "zuke" refers to pickling. The name comes from when a large amount of turnips is cut into thin slices and pickled in a barrel; the number of their slices exceeding one thousand.
Originally from Kyoto, this pickle is regarded as one of the three most famous pickles in Kyoto, along with Shibazuke and Sugukizuke, and is now enjoyed all over Japan. The crunchy texture of turnips and the sweet and tangy taste make this pickle irresistible.
Types of turnips used
In traditional senmaizuke, 'Shogoin turnips' are used. Shogoin turnips are a specialty of Kyoto, 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 they are not widely available even in Japan, many Japanese households use regular Japanese turnips instead (such as 'Tokyo turnips' or 'Hakurei turnips'). 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 profile to Japanese ones, you may need to use small, young turnips that are mild enough to eat raw or find Japanese turnips at an Asian market.
Although the texture will be different, you can substitute them with daikon radish.
Cutting technique
The way you cut turnips can influence the texture of senmaizuke. Cutting them horizontally breaks the fibers, allowing the flavors to blend easily and giving them a pleasant texture on the tongue.
While it is common to keep the turnips in a round shape after cutting, slicing them in half or into quarters is also fine, according to your preference.
Traditional recipe
Senmaizuke is originally prepared by pickling turnips in salt for several days to drain their moisture, 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 indicated in the recipe on this page.
However, if you are interested in the traditional method of preparing senmaizuke, try making it the following way. This is the traditional way still used in Kyoto.
- Peel the turnips, slice them into rounds 0.08-0.12 inches (2-3 mm) thick, and place them in a container, shifting slightly so that they do not overlap completely.
- Add salt to the turnips, massage them, and then let them sit in a cool, dark place (or in the refrigerator) for a few days to remove any excess moisture.
- Drain them in a colander.
- Arrange them in the container again, making sure they do not overlap completely, and place kombu and chili peppers on top.
- Add rice vinegar and sugar to the container, and let it 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
- 8 oz. (225g) Japanese turnips
- 0.035 oz. (1g) kombu (dried kelp)
- ½ chili pepper
Seasonings:
- 1 ½ Tbsp sugar
- 1 tsp salt
- 1 Tbsp rice vinegar
Step-by-step instructions
🕒 Total 8 hrs 10 mins
Step 1
Remove the stems and roots from the turnips, then peel the skin thickly before slicing them into rounds 0.08-0.12 inches (2-3 mm) thick.
Step 2
Cut the kombu into long, thin strips with kitchen shears. Remove the seeds from the chili pepper and cut it into rounds.
Step 3
Combine the sliced turnips, kombu, chili pepper, and the seasonings (sugar, salt, and rice vinegar) in a ziplock bag and seal it, removing as much air as possible. Let them marinate in the refrigerator for at least 8 hours (the longer they marinate, the more flavor the turnips will absorb).
To Store
You can store it in the refrigerator for up to 5 days.
Tips on how to make
- Peel the turnips thickly. Removing the fibrous part near the skin will improve their texture
- 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 will allow you to enjoy its texture as a complement to senmaizuke. However, if you don't eat kombu, this preparation is not necessary.
Recipe Card
Senmaizuke (Pickled Thinly Sliced Japanese Turnips)
Ingredients
- 8 oz. (225g) Japanese turnips
- 0.035 oz. (1g) kombu (dried kelp)
- ½ chili pepper
Seasonings:
- 1 ½ Tbsp sugar
- 1 tsp salt
- 1 Tbsp rice vinegar
Instructions
- Remove the stems and roots from the turnips, then peel the skin thickly before slicing them into rounds 0.08-0.12 inches (2-3 mm) thick.
- Cut the kombu into long, thin strips with kitchen shears. Remove the seeds from the chili pepper and cut it into rounds.
- Combine the sliced turnips, kombu, chili pepper, and the seasonings (sugar, salt, and rice vinegar) in a ziplock bag and seal it, removing as much air as possible. Let them marinate in the refrigerator for at least 8 hours (the longer they marinate, the more flavor the turnips will absorb).
Notes
- You can store it in the refrigerator for up to 5 days.
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