Hakurei, or Tokyo, turnips are a mild, juicy variety of turnip. You can eat the tender roots of this plant as well as the delicious greens. Tokyo turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel, cloth bag or plastic bag in the crisper drawer of your refrigerator.
Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.
1 bunch turnips, scrubbed, trimmed & sliced in 1/4″ rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)
Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.
We thank our good friends and fellow farmers Paul Muller and Dru Rivers of Full Belly Farm in the Capay Valley in northern California, for this info and recipe.