Flower Turnips

Hana Kabu

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Preparation info

  • Makes

    6

    • Difficulty

      Easy

Appears in

An American Taste of Japan

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.