This typical Kyoto recipe is a simple way to make fresh, home-made pickles (what we call “otsukemono” – 漬物 – in Japanese) in as little as 12 hours. It’s great as a “chopstick vacation” – a tiny side dish to contrast with the flavor of the main dishes.
As my mom is from Kyushu, this isn’t something she would normally make at home. However, I remember Senmai-zuke very well from growing up near Kyoto, and I always liked it. The image of Senmai-zuke displayed in front of the pickles stores is something which always reminds me of Kyoto.