SHOKUTAKU 食卓 

Kabu (turnip) that resembles kiku (chrysanthemum flower) Ingredients: kabu = japanese turnip (small, round) yuzu citrus for flavor (optional) vinegar, sugar (or mirin), salt Directions: Cut off the top and bottom of the turnip, and peel the skin 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

Persimmon makes a unique salad Ingredients Persimmon Kabu turnip Salt Lemon juice, olive oil, etc.. Directions Slice kabu and sprinkle a...

Homemade pickles with salt base Kabu Daikon, Daikon leaf, Shio-kombu, Carrot Hari Hari Zuke with Daikon Hakuzai, Yuzu, Shio-kombu Takuan...

Homemade pickles with soy sauce base With Kabu With Mabiki Daikon and Yuzu, Shio-Kombu Ingredients Vegetables (Daikon, Kabu, Cucumber,...

Japanese turnip Directions (simmered kabu) Peel the skin, and boil in dashi soup, or in consomme. Notes Can be enjoyed both raw or cooked...