White turnips (かぶ in Japanese) are a tender root vegetable that have a white, round shape. The root and leaves are both edible. The turnip bulb cooks quickly which makes it ideal for time-saving cooking. White turnips are usually pickled, grilled, or simmered and you can enjoy the change in its texture and sweetness as it cooks. It can also be eaten raw, such as in salads. White turnip leaves are packed with nutrients and are not too tart, making them great in stews, tsukemono (Japanese pickles), and soups.

White turnips bulbs contain vitamin C, potassium, and dietary fibers, as well as the digestive enzyme amylase. The leaves are rich in vitamin C, folic acid, beta carotene, and calcium. In fact, they have higher nutritional values than the bulbs.

Separate the leafy portion from the rounded bulb to avoid the moisture evaporating, then store in the refrigerator.

White turnips come in three different sizes: small, medium, and large, where small turnips are the most widely distributed. Medium and large turnips are used in dishes such as “Senmaizuke” (thinly sliced and pickled turnips) or “Kaburamushi” (grated turnip and egg white wrapped around fillings), popular in the Kyoto area.