Turnip (Kabu) with Yuzu and Salted Kobu

Ingredients (Serves 4)

• 2 turnips ('Kabu' in Japanese)

• 1 yuzu (or half if large), or yuzu juice instead

• A handful of salted kobu*

Preparation:

1. Leave a bit of the turnip leaves and wash off any dirt between the leaves with a toothpick.

2. Cut the turnips vertically in half then slice them thinly about 2 mm thick.

3. Peel the yuzu with a peeler and by using the zest, cut the zest in stripes

4. Squeeze out the yuzu juice.

Instructions:

1. Mix the sliced turnips, the yuzu zest, the yuzu juice, and the salted kobu.

2. Let them sit for about 30 minutes to allow the flavors to be fused.

*You are not familiar with 'Salted kobu'?

Here you can look for it :)