These turnips are slightly spicy, juicy and taste like a cross between a radish and a turnip. Try them raw in salads, or sliced thin, cook them in vegetable or miso soups.

Sliced Tokyo Turnips with Lime
2-4 Tokyo turnips, trimmed and washed
½ lime
salt to taste
hot sauce (optional)

Slice turnips thin and spread on plate. Squeeze lime to cover the turnips with juice. Sprinkle with salt and add hot sauce as desired. Serves 2.

Miso Soup with Tokyo Turnips
1 bunch Tokyo turnips
1/3 cup Miso
4-6 cups water
4 oz Soba noodles (optional)

Trim and wash the turnips, then cut them into quarters or smaller.  Rinse and chop the turnip greens. In a pot, place turnips and greens in enough water to cover and put over medium heat. Cook until turnips are tender.

Miso should be blended into water before it is added to the soup. Use either cold water, or scoop out some broth from the soup, and stir until the miso has dissolved. Add small amounts of miso until you have reached the desired flavor. If you would like to add Soba noodles, cook according to the package directions and add after adding the miso.