Kabu has been widely grown and consumed in Japan since the 7th century and there are many different varieties with different shapes, sizes and colors. The most common variety is much more delicate than the turnips and their light green leaves have jagged edges. These leaves can also be pickled or chopped up and enjoyed in salads or cooked in miso soup. The flavor is somewhat similar to daikon, but milder and the texture, softer.
Categories: Life Cycles