Kikka Kabu

Kabu (turnip) that resembles kiku (chrysanthemum flower)

Ingredients:

• kabu = japanese turnip (small, round)

• yuzu citrus for flavor (optional)

• vinegar, sugar (or mirin), salt

Directions:

1. Cut off the top and bottom of the turnip, and peel the skin

2. Cut downward in thin, vertical slices spaced 2 mm apart without cutting all the way through to the bottom. It is helpful to place the turnip between a pair of chopsticks and use them as a guide to prevent the knife from cutting all the way through to the bottom of the turnip.

3. Keep slicing across to the other edge. Then, rotate the turnip 90 degrees and cut across the top in the other direction, again making vertical slices spaced 2 mm apart to create a crisscross pattern. Repeat with the rest of the turnips.

4. Place the turnips in salted water (ratio 500ml water to 1 tbsp of salt) and soak the them for 30 min to 1 hour.

5. Gently squeeze the turnips and soak them into the sweet vinegar marinade (ratio of sugar: vinegar = 2 tbsp : 3tbsp, with a pinch of salt) for 1 hour or a few days

6. Gently squeeze and decorate with a slice of yuzu skin

Note:

Chrysanthemum, or Kiku (菊) in Japanese, is a symbol that represents longevity and rejuvenation. It was first introduced to Japan during the Nara period (710 – 793 AC).

Great in Osechi, New Year food.