Kuratsubo turnip
A white turnip with long roots that are not round, which is rare among turnip varieties.
It looks like a small green-necked radish, about 20 cm long from the pale green part above the ground to the white root in the soil, and about 3 to 4 cm in diameter at the thickest part.
Since it is close to the original species as it has not been improved to prevent pests and diseases, it is grown carefully.
Although this vegetable is normally harvested in the fall, it is also planted for summer harvest and produced twice a year. Local people have been eating it as a pickle for a long time.
It has a unique spiciness that is different from that of chili peppers or wasabi, and grated Kurotsubo turnip is used as a condiment for soba, sashimi, yakiniku, and other dishes.
