All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kikuka kabu / chrysanthemum-cut Japanese turnip

Delicious and decorative. Fresh kabu turnip marinated in sweetened vinegar.


(4 flowers)

4 small or medium kabu turnips
1 small piece kombu kelp
Salt (not in photo)

For marinade
2 tbsp vinegar
2 tbsp dashi
1 tbsp sugar
1/4 tsp salt
1/2-1 red chili pepper (sliced)


Cut top and bottom of kabu, skin, and place on board with stem side down between chopsticks.

Thinly slice. Chopsticks in front and back prevent cutting through to the bottom.

Turn kabu 90 degrees, and thinly slice (crosswise from the process above).

In a bowl, put water and kombu kelp, and mix in salt to the saltiness of seawater.

Soak kabu for 30 minutes.


In the meantime, mix all ingredients for marinade in Tupperware container.


When kabu softens, squeeze out excess water.

Put kabu and kombu kelp (from salty water) in marinade, and store in refrigerator.

Ready to eat after 2-3 days. (Keeps up to one week.)


When serving, squeeze out excess marinade, roughly open cut end (petals), and garnish with red chili pepper slices.

  • Often served as a relish for grilled fish.
  • One of the holiday dishes for New Year's.
  • Ikura salted salmon roe is often used for the flower center.


Anonymous said...

nice idea..thanks for sharing...

neco said...

Thank you for the comment. Enjoy!