Ingredients (4 servings)
| Turnip | 180 g |
| Turnip leaves | 10 g |
| [A] | |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
| Shredded kelp | 1 tsp |
| Salt | 1/4 tsp |
| Dashi powder | 1/4 tsp |
| Yuzu juice powder | 1/2 tsp |
How to Make
| 1 Peel the turnip and cut it into bite-sized pieces. Finely chop the turnip leaves. |
| 2 Put step 1 and [A] into a plastic bag, gently knead to mix, remove air, and refrigerate. |
| 3 Let it soak in the water that comes out of the turnip. We recommend eating it after marinating for at least half a day. |
A refreshing Japanese-style pickled turnip flavored with yuzu juice powder, offering a bright citrus aroma and a delicate balance of sweetness and acidity—light, crisp, and elegantly simple.