Overview
- On November 7, the long-established pickles shop in Kyoto’s Sakyo Ward opened its traditional senmaizuke preparation to the press.
- Skilled artisans in happi coats used a kanna to thinly slice the turnips in a public demonstration of the craft.
- The specialty uses Kyoto’s Shogoin kabura, prized for a crisp bite and smooth mouthfeel.
- Daian says slices are salted for two days, then pickled with Hokkaido kombu and a proprietary brine, finishing in about a week.
- Nationwide heat delayed Shogoin kabura growth this year, making procurement difficult, according to the Asahi.