京都府·特産品
Senmaizuke
A single, thin, translucent slice of turnip. When you take a bite, you experience a crisp texture followed by the spreading umami of kombu and a gentle sweetness. It is said to have been created by Tojiro Daifuji, who served as a chef at the Imperial Palace. Around 1865, he began trading pickles, utilizing the techniques cultivated in the Imperial Court to develop a method of thinly shaving and pickling Kyoto's traditional 'Shogoin turnip.' The name 'Senmaizuke' (meaning 'thousand slices') is said to have come from the appearance of the many layers stacked in the barrel. At the 1890 National Exposition, it gained such fame that it was selected as one of the nation's famous specialties. Along with Suguki-zuke and Shibazuke, it is one of the three great pickles of Kyoto. Please enjoy a slice of this flavor that only appears in winter.
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