Japanese Turnip

The most common Japanese turnip is the small white, globe-shaped kabu, which has a tender texture, sweet flavour and is ideal for salads, soups, stir-fries or pickling. The leaves and stalks of certain varieties of kabu, in particular the green, leafy nozawana turnip, are also harvested for pickling or for use in cooking. There are also a number of varieties of red-skinned kabu, which retain their deep, rich colour even after cooking. Kabu is rich in both protein and calcium.