Talking with a notable chef yesterday, I suggested he use Yama Imo a mountain potato to add to his repertoire and today I suggest Yukina. It is a vegetable made by transplanting turnip stalks at the end of fall and harvesting just the spears that have grown under the snow with nutrients from older leaves. Cultivated for centuries in snowy regions, it now faces the issues of climatic anomalies.
These photos were taken in the Bhutan during a hike where you see a farmer digging up buried radishes similar to Japanese daikon that have been kept under the snow fall during the entire winter.
Categories: Life Cycles