from autumn to early winter, japanese turnip, called kabu, is in high season.
this white, delicate and even humble vegetable can be eated in various ways.
i like to thin slice, press with pinch of salt and mix with umeboshi vinegar.
or in miso soup, it adds some sweetness to it.
marinate with turnip tops, umeboshi vinegar, sesame oil and soy sauce is just delicious...
but the best way to appreciate the whole turnip is, just steam.
close your eyes, take deep breath, and chew very slowly.
and feel the gentle, subtle sensation on your tongue.....no need of salt or sauce..... just you, turnip!
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