[Steamed Turnip]
The name "kabu (turnip)" is said to have originated from "okabura," a word used by court ladies, which became "okabu" and then changed to "kabu," and has continued to the present day. In fact, the original name of turnip was "kabura," and when the biological name was defined in Japan, the name "kabu," which was established in the Kanto region, became the official name and spread throughout the country. Incidentally, "suzuna," one of the seven spring flowers, also refers to turnips. It is so called because its shape resembles a "suzu (bell)."
Turnips have a long history in Japan, having been introduced from the continent during the Yayoi period (710-794), and are mentioned in the "Nihon Shoki (Chronicles of Japan)." Throughout Japan, different varieties of turnips have been created to suit different regions and climates, and there are currently more than 80 varieties of turnips being cultivated in Japan. There is a wide variety of turnips as a traditional vegetable, including the "Nambu Akanaga Kabu" from Iwate Prefecture, which resembles radish; the "Yajima Kabu" from Moriyama City, Shiga Prefecture, which has purple-red leaves and stems; and the "Hyakumangoku Aokubikabu" from Ishikawa Prefecture, which is used in the local dish "kaburazushi" (turnip sushi), and has a variety of flavors, looks, and textures. Recently, "Momosuke," which is very tasty in salads, is another popular turnip.
Turnips are in season twice a year, but turnips from fall to winter grow slowly in the cooler climate, making them sweeter, crunchier, and less likely to fall apart when cooked. I found a small turnip that looked easy to eat, so I made a "kabura-mushi (steamed turnip)" using a Kurikyu's Magewappa Seiro, using the whole turnip. A Yoshita Handi-Design Studio Tablespoon was a big help in hollowing out the turnip. As expected of a spoon that can be used in the kitchen, the round curve fits the turnip and prevents it from slipping, and the hand holding the spoon does not hurt. And because it is made by steaming, it does not break down into a boiled and shaped dish, and the simple seasoning of miso and sugar is a perfect complement to the dish. You can also enjoy arranging it by mixing minced meat into the filling to your liking or using aromatic yuzu miso, so please try it at home.
Steamed turnip (2 portions)
Ingredients:
2 small turnips
1 tablespoon miso
2 teaspoons sugar
A pinch of salt
How to make:
1. Wash between the leaves and turnip well and cut into pieces, leaving a little of the leaves.
2. Peel and cut the top of the turnip, then hollow out the inside using a spoon. Cut the root end flat so that the turnip is stable.
3. Roughly chop the hollowed-out turnip and turnip leaves, then sprinkle lightly with salt on a colander. Squeeze the water out.
4. Combine miso and sugar in 3 and mix well. Set a pot of water to boil and steam over low heat for 10 to 15 minutes until a bamboo skewer comes through.
Kurikyu's Magewappa Seiro
https://www.shokunin.com/en/kurikyu/seiro.html
Yoshita Handi-Design Studio's Tablespoon
https://www.shokunin.com/en/yoshita/cutlery.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html
Shirokiya Shikkiten's Teshiozara
https://www.shokunin.com/en/shirokiya/teshio.html
References
https://www.bukkoji.or.jp/recipe/007.html (recipe)
https://www.kabura.jp/contents/history/
https://www.hyponex.co.jp/yasai_daijiten/column/column-1625
https://www.repro.jp/column/archives/1308
