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
