ABOUT Hakurei Turnips

Hakurei turnips are a variety of white turnips that are a cool season favorite! They’re a variety of turnips that have origins in the Mediterranean, however the Japanese version was developed in Japan during the 1950’s following World War II’s violent decimation of the country’s food supplies and widespread food shortages. Hakurei’s could grow relatively quickly and provide necessary nutrients with minimal inputs. They’re still a root vegetable that is used throughout Japanese, and Chinese, cuisine as well as in other Southeast Asian cuisines. The tops of all types of turnips including hakurei are one of many dark leafy greens that are popular in Southern (United States) cuisine to braise and sauté.

COOKING & STORAGE

Edible parts: Leaves and roots
Medicine and Nutrients: Turnips are very rich in vitamins C, B, D, and E; provide a significant source of fiber; and are great for boosting your immunity.
Storage: Store greens separately wrapped in a damp towel or plastic bag and try to use them as soon as possible. When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.

Ways to Prepare

RAW: These turnips are sweet and so crisp, almost similar to the taste of an apple. That said their roots can be snacked on completely raw or with your favorite dip, and can also be pickled.
COOKED: Turnip roots and greens can be glazed, sauteed, braised, fried, and pan roasted.

Recipes

Easy Braised Turnip Rice Bowls (The Woks of Life)
Kōhaku Namasu 紅白なます(Pickled Daikon and Carrot) (Chopstick Chronicles)
Savory Chinese Turnip Pancakes (The Woks of Life)
Turshi Shalgham (Pickled Turnip) (196 Flavors)
Miso Roasted Turnips (O’Ahu Fresh)
Curried Turnip with Fresh Cilantro (ENYF Community Cookbook, page 44)
Hakurei Turnip Salad (From Scratch Club)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri.