Time Is Right For 'senmaizuke' Pickle Of Kyoto's Shogoin Turnip

Time is right for 'senmaizuke' pickle of Kyoto's Shogoin turnip

Greengrocer Koji Ueda has been espousing the virtues of "Kyo-yasai," heirloom vegetables of Kyoto, for about 50 years.

He tells customers how the Shogoin turnip, the Kujo green onion, the Kamo eggplant and the mibuna potherb mustard taste and offers tips on the best ways to cook them in front of his store.

Grated, Simmered Turnip Evokes Subtle Touch Of Spring

Grated, simmered turnip evokes subtle touch of spring“Kabura-ni” is like a small snowy world in a bowl with a hint of an approaching springtime.
Kabura-ni (literally cooked turnip), uses grated turnip and wasabi to resemble snow and green shoots, respectively. Kimio Tomura, owner of a Kyoto-cuisine restaurant, says the dish that looks so simple is surprisingly rich in flavor and embodies “the power of in-season ingredients.” The wintry air makes the turnip sweeter.

Simmered Summer Turnip, Rich Miso Sauce Strike Perfect Balance

Simmered summer turnip, rich miso sauce strike perfect balance“Furofuki,” with its simmered daikon radish or turnip, is usually associated with winter. But Kimio Tomura, owner of a Kyoto-style restaurant, says, “There is a nice turnip that comes into season from the rainy season through the summer.” Mainly produced in Aomori Prefecture, it is known as the Noheji turnip. The miso sauce used with furofuki, with a shelf-life of a year in the fridge, may be enjoyed with tofu, grilled eggplant and other ingredients.