Sweet turnips pickled with salt and konbu seaweed

This quick and easy dish is a great served alone as an appetizer or as a complement to light meals. It goes particularly well with fish, and is a worthy companion to Japanese sake.


sweet white turnips, 1 bunch (5~6 medium sized turnips)

shiokonbu, 10 g

turnip greens, 1/2 bunch

salt, one pinch (about 1/4 tsp)


(1) Slice the turnips, and cut the turnip greens into thin strips.

(2) In a sealable plastic bag, combine all ingredients. Rub to mix the ingredients.

(3) Set aside for a while to allow the flavors to soak in.

“Shiokonbu” is a mix of salt and konbu seaweed that can be found at any Asian supermarket with a good selection of Japanese products. Fish stock can be substituted for shiokonbu; the recipe can also be made with salt only, though the “umami” taste will be lost.