Nagasaki Late Cabbage (Brassica rapa)

Nagasaki Late Cabbage (Brassica rapa): fabulous, ancient variety of cabbage found in the Slow Food's Ark of Taste. Locally called Tojinna this cousin of the Chinese cabbage and the Tatsoi is loved for being a nourishing and tasty vegetable with deep cultural roots as a culinary emblem of Nagasaki, Japan. A staple in the cuisine of the Nagasaki region for many generations, documents show that the variety has been grown in Nagasaki since at least the Edo period (1603-1868). Crispy and tasty, appreciated  in snacks, fried foods and soups such as Ozoni, traditional of Japanese New Year's Eve.  As it is frost-resistant it is cultivated in the cold season, with sowing starting from July in the north, in August-September in the centre and even throughout February in southern Italy. The stems are important, white, savoury and crunchy, fleshy. The leaves, on the contrary, are tender, thin, almost sweet , making the whole  a very pleasant contrast.
If you love Japan and its cuisine, you can't miss it in your garden. For those who want to learn more (only in English):
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/tojinna-nagasaki-cabbage/