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Kabu
The Japanese turnip has been
grown for over 1300 years. This turnip is much smaller than the version commonly found in
the United States. The vegetable is a good source of calcium vitamin C and fiber.
Uses
Both the leaves and the root are used in making kabu pickles and is also added to hotpot
dishes and soups.
Storage
Store for 3 - 5 days refrigerated.
Where To Find
Available in Asian markets that specialize in Japanese vegetables
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Photo by : Heartland Sakura
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