Shogoin Turnips
Estimated Inventory, lb : 0
Description/Taste
Shogoin turnips are a large varietal, averaging 15 to 20 centimeters in diameter, and have a round to oblate, slightly flattened shape. The roots range from 1.5 to 4 kilograms in weight at harvest, depending on cultivation conditions, and have a characteristic indentation at the top where the base of the stem connects to the turnip. Shogoin turnips have taut, lightly textured, and firm skin, showcasing ivory to white hues. Underneath the skin, the white flesh is dense, aqueous, fine-grained, and crisp with a succulent consistency. When cooked, the flesh softens and becomes tender. Select Shogoin turnips that are heavy for their size and blemish-free, lacking cracks and scratches. The skin should be taut, and the greens, if still attached, should be fresh and not wilted. The variety is edible raw or cooked and is known for its delicate, light, sweet, and earthy flavor. Shogoin turnip leaves are also edible and have a vegetal, pungent, and green taste. The leaves are softer than other varieties and are broad, semi-smooth, and dark green.
Seasons/Availability
Shogoin turnips are available in the early winter through mid-spring.
Current Facts
Shogoin turnips, botanically classified as Brassica rapa, are an heirloom Japanese variety belonging to the Brassicaceae family. The cultivar is a treasured seasonal turnip and is considered the largest variety in Japan. Shogoin turnips are nicknamed the “jewel of the field” for their white skin, round shape, and size. The variety is planted in fields after the summer vegetables are harvested and are a challenging turnip to cultivate due to their delicate nature and vulnerability to pests. Since their development during the Edo Period, Shogoin turnips have been known by several name variations, including Shogoin Kabura, Shogoin Kabu, and Shogoin Kabuto. Shogoin turnips are a rare variety that is only grown in limited quantities. The cultivar is favored throughout Japan for its sweet taste and versatility in culinary preparations. It is also an anticipated culinary ingredient for traditional winter recipes of the Kyoto Prefecture.
Nutritional Value
Shogoin turnips are a source of vitamin C to strengthen the immune system, fiber to stimulate and regulate the digestive tract, and potassium to balance fluid levels while replenishing electrolytes in the body. Turnips also provide calcium and phosphorus to support bones and teeth, and iron, zinc, magnesium, and B vitamins. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, while zinc protects the body against viruses and bacteria. Magnesium helps to control daily nerve functions, and B vitamins help the body convert food into energy. Beyond vitamins and minerals, turnips contain amylase, a digestive enzyme that helps the body absorb nutrients from the roots by breaking down carbohydrates into simple sugars. Turnip leaves provide vitamins and minerals, including iron, vitamins B1 and E, folate, calcium, and beta-carotene.
Applications
Shogoin turnips have a mild, sweet, and earthy flavor suited for fresh and cooked preparations. The large roots should be washed and peeled before use and are often shredded raw into salads. Shogoin turnips are also pickled as a tangy condiment or thinly sliced and served in sauces as a light side dish. In addition to fresh preparations, the turnips are popularly steamed to develop a soft and tender consistency. In Japan, steamed turnips are incorporated into a bean paste made with dashi and soy sauce and are a favored winter dish. They are also simmered into soups and stews. Shogoin turnips hold their shape well when boiling and are sometimes combined with minced meat as a main dish. The roots are also grated and steamed with white fish. For extended use, Shogoin turnips are dried into thin strips. Shogoin turnip leaves are also edible and are commonly fried, sautéed, or boiled in recipes throughout Japan. The greens are added to miso soup, served as a side dish with aromatics, or mixed into fried rice. Shogoin turnips pair well with other root vegetables such as carrots, potatoes, and parsnips, meats including pork, poultry, and beef, and flavorings such as miso, mirin, dashi, and soy sauce. Whole, unwashed Shogoin turnip roots should be separated from their greens and stored in the refrigerator's crisper drawer for up to one week. The greens should be wrapped in a damp cloth and placed in a container in the fridge for a few days. It is recommended to immediately consume the greens for the best quality and flavor. The greens can also be blanched and frozen for up to one month.
Ethnic/Cultural Info
Shogoin turnips were named after the Shogoin area in Kyoto City, the turnip’s historical cultivation site, and are categorized as a traditional Kyoto vegetable. The variety is most famously used in Senmaizuke, a pickled turnip dish inspired by the Kyoto Imperial Palace. Senmaizuke is one of the “Three Great Pickles of Kyoto,” and Shogoin turnips are the choice variety for the dish. The dish’s name is derived from “senmai,” meaning “a thousand sheets,” and “zuke,” meaning “pickle,” describing how Shogoin turnips are thinly sliced into many pieces and are pickled using a mixture of vinegar, kelp, and salt in wooden barrels. Senmaizuke is not intended to be preserved for extended periods like other types of pickles and is mainly prepared to consume during the winter season. It is said that chef Ofuji Tozaburo created Senmaizuke through inspiration from his time working at the Kyoto Imperial Palace during the Edo period. The white turnip symbolizes the white sand and pebbles of the palace gardens, the kelp represents garden stones, and green mustard seeds were added to embody the scenic pine trees throughout the palace. Senmaizuke was sold throughout the 1830s and 40s and quickly became a popular seasonal dish throughout Kyoto. It also became a national dish of Kyoto in the 1890s and is still sold in the region in the present day. Senmaizuke, made with Shogoin turnips, is a popular souvenir of Kyoto and is also served at restaurants and in school lunches for children.
Geography/History
Shogoin turnips are native to Japan and are believed to have been developed from the Omi turnip, a variety with origins in the Shiga Prefecture during the Keicho Era from 1596 to 1615. It is said a farmer named Iseya Rihaci carried Omi turnip seeds from Otsu city in the Shiga Prefecture and planted them in his garden in the Shogoin region of Kyoto sometime during the middle of the Edo period. Over time, Rihaci selectively bred the turnips and evolved the original species into a large, round, and flavorful root. The new turnip was eventually named Shogoin and expanded in cultivation, being grown around the Shogoin Temple. Shogoin turnips later became a specialty vegetable of the Kyoto area and are seasonally grown as a valued culinary ingredient. Today, the central production region for Shogoin turnips is in the Shino District of Kameoka city. The region is known for its morning fog and extreme temperature difference between day and night, creating an ideal environment for growing sweet turnips. Outside of Kameoka city, Shogoin turnips are also grown in Kyoto city in the Kyoto Prefecture and in Otsu city in the Shiga Prefecture. When in season, Shogoin turnips are sold directly through growers and specialty shops in Japan. They are also sold online as a premium culinary ingredient.
