Turnip pickling in Kyoto

The pickling of turnips, known as "senmaizuke", started in Kyoto on Sunday, the first day of winter according to the traditional Japanese calendar.

One of the city's culinary specialties is made from shaved "Shogoin" turnips.

The turnips get sweeter as nighttime temperatures start to drop around this time of year.

Skilled workers at a pickle factory peeled the turnips, which are 20 centimeters in diameter and weigh about 2 kilograms, and shaved off thin slices using special planes.

They arranged the shaved turnips in wooden barrels in fan shapes, and then sprinkled salt on them.

The turnips are taken out of the barrels after 3 days and soaked in a soup stock with kelp.

The hot summer caused a shortage of turnips, but the supply stabilized last month.

The factory's foreman says they will work hard to meet rising demand toward the year end.

The pickling work will continue until April.