1.
turnip
A round, white root vegetable widely used in Japanese cooking, in soups, pickles and simmered dishes.
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.