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Vegetables from Kyoto, Japan
Senmaizuke is the large Shogoin turnip sliced about 2–3 mm thick, salted, then layered with kombu in a seasoning for a few days. Most is now made with rice vinegar and does not ferment, but the original fermented type, made without vinegar, is still produced in small amounts and sours with Leuconostoc and then Lactobacillus.
| Shogoin turnip (10–15 cm across), peeled thickly and sliced about 2 mm1 kg | [maff-senmai] |
| Salt20 g | [maff-senmai] |
| Kombu, finely cut45 g | [maff-senmai] |
| Dried red chilli, seeds removedTo taste | [maff-senmai] |
| Vinegar (MAFF says only "vinegar"; Iguchi names rice vinegar for the vinegar type)200 cc | Brought to a boil with the sugar and mirin, then cooled[maff-senmai][iguchi2021] |
| Sugar90 g | [maff-senmai] |
| Mirin40 cc | [maff-senmai] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 6 days
What changes: The big Shogoin turnip is peeled and cut into thin slices
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Senmaizuke is the large Shogoin turnip sliced about 2–3 mm thick, salted, then layered with kombu in a seasoning for a few days. Most is now made with rice vinegar and does not ferment, but the original fermented type, made without vinegar, is still produced in small amounts and sours with Leuconostoc and then Lactobacillus. Made in 4 steps over 2 days – 6 days. The longest step, preliminary salting under a weight, takes 24 h – 3 days (Iguchi H. 2021). Leuconostoc (L. mesenteroides, L. citreum, L. gelidum), dominant at day 3 and still at day 20 in the vinegar-type product followed over time and Lactobacillus (Lb. sakei, Lb. plantarum), dominant by day 20 in the fermented type do most of the fermenting.
| Main step | 24 h – 3 daysReported[iguchi2021][maff-senmai] | Preliminary salting under a weight |
|---|---|---|
| Temperature | 4 °CReported[iguchi2021] | Pack in its juice and ripen cold |
| Acidity | pH 4–6Measured[iguchi2021] | Pack in its juice and ripen cold |
Senmaizuke is pickled for days, not months, and today it is mostly a vinegar pickle with no lactic fermentation. Only the older fermented type, made without vinegar, goes through a full Leuconostoc-to-Lactobacillus succession, and it stays near pH 6.
The fermented type stays near pH 6, so keep it cold (the study stored it at 4 °C) and eat it soon.
Hazards the sources name: Vibrio, found among the cold-loving bacteria in both types.
Every number is labelled with how it is known. How this atlas is made
MAFF's Traditional Foods in Japan page credits Daikokuya Tozaburo, a cook at the Kyoto Imperial Palace, with the first senmai-zuke, made in the Edo period after he retired. Kyoto Prefecture has designated senmai-zuke one of the Traditional Foods Made in Kyoto.
