Flower Turnips

Hana Kabu

Preparation info
  • Makes


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Sculpted to resemble chrysanthemums, these pickled turnips are a prized garnish in the cold months in Japan. Although the stark white of the vegetable strikes a marvelous contrast against the darker grilled and soy-simmered dishes that are usually served with it, the Japanese occasionally dye the flowers fuchsia or gold with natural food colors. If you want to make a multicolored bouquet, refer to the note at the end of the recipe.