Shogoin turnip

Shogoin turnip introduction

It is the largest turnip in Japan and is a kind of Kyoto vegetable. It is designated as traditional vegetables of Kyoto and brand Kyo vegetables. The leaves are slightly wider, smooth and chipped in the lower part, and the roots are highly polarized at the waist and have a dent in the leaf. Early species are of excellent quality with deep, polarized recesses at the top of the root. Since the late seeds have small indentations and a horizontal type, they have a lot of demand due to the good yield for pickling 1,000 pieces. It is sweet, fresh and dense fleshy. It is widely used for steamed kaburashi, simmered, furofu, sea bream, and pickles (thousand pieces of pickles).

千枚蕪らの作り方

Other information

• NameShogoin turnip
• Area Kyoto
• Kind of food Local cuisine

Kyoto Other recommended dishes

Local cuisinerelated dishes