White Turnip

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.

The root of white turnip contains dietary fiber and vitamin C. Vitamin C has antioxidant properties and helps improve immunity and skin health. The root also contains the digestive enzyme amylase, which helps break down carbohydrates and reduces digestive burden on the stomach and intestines. Amylase makes it easier to break down starch in food into sugar, promoting digestion, and is particularly useful when you have a weak stomach or want to aid your digestion.
The leaves of white turnip, on the other hand, are rich in dietary fiber, beta-carotene, vitamin K, calcium, folic acid, and vitamin C. Beta-carotene and vitamin K are effective in maintaining bone health and eyesight. Both the turnip's bulb and leaves contain many water-soluble vitamins that are sensitive to heat, so they are suitable for eating raw in salads or in soup dishes where the broth can be consumed.

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.