Sweet Kabù ( Brassica rapa)
Kabù, which translates to Turnips, come in many different types of colors and shapes around the world, and the pure white turnip is the most popular type in Japan. It is an essential ingredient in porridge, which is eaten on January 7, the end of the New Year celebration period, and its other name, Suzuna, literally means bell green, has the sacred meaning of a bell that calls to the gods.
Sweet Kabù is distinguished by its leafy green tops and bright, pure white root. This white turnip variety is different from other turnips offering a silky delicate texture as well as juicier, more fruit-like, flesh.
Sweet Kabù is rich in amylase – a digestive enzyme that breaks down carbohydrates and starches. The vegetable’s edible dark green tops are also loaded with nutrients like folate, potassium, iron, and vitamins K and C.
Cooking with Sweet Kabù
Sweet Kabù is best enjoyed raw or pickled and can be used in recipes calling for any type of turnip. Boasting a mild spicy and sweet flavor, sweet kabù can be sliced into one-eighth inch discs and served with fresh fruit or tossed onto salads, topped with lemon, oil, salt and pepper, or eaten bite by bite as you would a stone fruit.
This sweet root vegetable can be sliced and sauteed with a touch of soy sauce, or added to stews and soups to enhance sweetness. Grilled kabù produces a brown and crunchy surface combined with a juicy, almost-creamy interior for a palate-pleasing experience.
The leafy greens of sweet kabù are tender, sweet and earthy and are often served lightly blanched with a pinch of salt for a light and refreshing side dish, as well as serving as a tasty addition to your salad.