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Japan — kabu cultivation documented since Yayoi period (300 BCE); Kyoto varieties most prestigious Techniques

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Japan — kabu cultivation documented since Yayoi period (300 BCE); Kyoto varieties most prestigious
Kabu Japanese Turnip Varieties and Preparations
Japan — kabu cultivation documented since Yayoi period (300 BCE); Kyoto varieties most prestigious
Kabu (蕪, Japanese turnip, Brassica rapa subsp. rapa) occupies a very different culinary position from Western turnip — delicate, sweet, and mild compared to the often harsh turnip of European cooking. Japanese turnip varieties: Shogoin kabu (Kyoto, very large, mild), Manto kabu (Miyagi, tiny and perfect), Hinona kabu (Shiga, long red type), and the common small round white kabu. Applications span the full spectrum: quick asazuke (vinegar-cured), simmered nimono in light dashi, miso soup, and as a decorative chrysanthemum-carved garnish (kiku kabu) for kaiseki. The stem greens (kabu no ha) are used in stir-fry and pickles.
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