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


Kabu to radisshu no yuzukosho sarada / Japanese turnip and radish salad with yuzukosho

An instant pickle dish. Spicy and fruity yuzukosho adds a nice punch to the gently sweet taste of kabu turnip.


1 kabu Japanese turnip
2-4 radishes
1/2 tsp yuzukosho
1/2 tbsp olive oil
Pinch salt (not in photo)
Black pepper, to taste (optional; not in photo)


Skin and thinly slice kabu.
Thinly slice radishes.
If kabu or radishes have leaves, finely chop some (in photo, all kabu leaves).


In a medium bowl, mix yuzukosho and olive oil. Add salt and pepper, and mix well.


Add kabu and radishes (and leaves), and mix well.

Wait for 5-10 minutes, and serve. Leave liquid (mostly olive oil and some water drawn from kabu and radishes) in bowl.

  • If the dressing is poured at the table, you can enjoy crispy kabu and radishes.
  • Waiting for 5-10 minutes after adding the dressing softens the vegetables.
  • If made with kabu only, yuzukosho highlights the mild taste of kabu really well, and this is highly recommended if you have enough fresh kabu on hand.
  • Leaving dressing liquid in the bowl is optional. Go ahead and pour everything if you want the mellowness of the oil.
  • Try this as a small side dish for a simple steak.

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