1.
turnip
A round, white root vegetable commonly used in Japanese cooking. Milder and sweeter than Western turnips.
蕪を漬ける。
To pickle turnips.
蕪の葉も食べられる。
Turnip greens are also edible.
蕪を薄く切って塩もみにすると、おいしい浅漬けになる。
If you slice turnips thin and rub them with salt, they make a delicious quick pickle.
WRITING:
Often written in hiragana as かぶ or katakana as カブ. The kanji 蕪 is used but less common in everyday writing.
USAGE:
A staple winter vegetable in Japanese cooking, used in soups, pickles, and simmered dishes. The 聖護院かぶ from Kyoto is a famous large variety. The leaves (蕪の葉) are also commonly cooked.
COMMON COLLOCATIONS:
- 蕪の浅漬け: quick-pickled turnip
- 蕪の味噌汁: turnip miso soup
- 蕪蒸し: steamed grated turnip dish