senmaizuke

Senmaizuke (千枚漬) is a traditional Japanese pickle (tsukemono) from Kyoto. It consists of daikon radish cut into extremely thin sheets and arranged in a layered, mille-feuille-like stack. The stacks are cured in a salt-based brine, commonly with konbu (kelp), which imparts a savory, umami note. The name translates to "a thousand sheets pickles."

Core ingredients and variations: The main ingredient is daikon; depending on the recipe, other vegetables may be included, but the hallmark is the thin radish sheets. The brine usually contains salt, sugar, and rice vinegar; sake or mirin is sometimes used to add sweetness; konbu is standard for flavor; color is pale yellow to ivory.

Preparation: Daikon is peeled and sliced into paper-thin sheets. The sheets are layered and, with light pressing, allowed to cure for several days to several weeks; the salt draws moisture and flavors the radish. After curing, the sheets are separated and cut into convenient portions for serving; refrigeration helps preserve freshness.

Serving and cultural context: As a seasonal Kyoto pickle, senmaizuke is commonly served sliced into bite-sized pieces as a side dish with rice and grilled fish, or included in osechi-ryori (New Year meals). In modern households, it is sold prepared in jars or bags and remains a popular winter delicacy.