Shogoin Turnip
One of Japan's Largest Turnips! A Traditional Vegetable of Kyoto
Shogoin Turnip introduction
The Shogoin Turnip (聖護院かぶ, Shogoin kabu) is one of Japan’s largest turnips and is classified as a traditional Kyoto vegetable, as well as a distinctive brand of Kyoto produce. Its leaves are broad and smooth with slight indentations near the base, while the root is oval-shaped with a concave area near the attachment of the leaves. Early-harvest varieties tend to have a deeper concave top and a more rounded shape, showcasing superior quality. Late-harvest varieties, on the other hand, have a shallower concave top and a flatter, cylindrical shape, making them particularly suited for making senmaizuke, a type of traditional Kyoto pickled dish. Known for its sweetness, juiciness, and fine-grained texture, the Shogoin Turnip is a versatile ingredient used in various dishes such as kabura-mushi (steamed turnip), simmered dishes, furofuki (boiled with miso), tai-kabura (braised with sea bream), and pickles like senmaizuke.
Related videos
Other information
- NameShogoin Turnip
- Area Kyoto
- Kind of food Local cuisine
Kyoto Other recommended dishes
Kujo Negi
Kyoto
Simmered Black Soybeans
Kyoto
Tango Barazushi
Kyoto
Manganji Peppers (Manganji Sweet Peppers)
Kyoto
Yudofu
Kyoto
Kyoto Matcha Soba
Kyoto
Local cuisinerelated dishes
Musou Jiru (Bamboo Shoot Soup)
Yamagata
Kashiwameshi Rice Ball
Fukuoka
Gohei Mochi
Gifu
Sumoji
Shimane
Kureha Pear
Toyama
Champuru
Okinawa
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine