This relatively new breed of turnip was created out of need in Japan in the 1950s during food shortages after WWII. Hakurei turnips are unique because they can be eaten raw and don’t need to be peeled. Sometimes referred to as a salad turnip, their delicate, crisp, slightly sweet and peppery flavor makes them a great substitute for radishes in salads. Roast in the oven; coat in sriracha; slice thinly and eat raw; steam.

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