Miyama Turnip (Brassica rapa): The legendary Japanese seed company Noguchi Seeds spent decades selecting and crossbreeding a tender turnip suitable for salads, aiming to combine superior flavor and texture with resistance to splitting and a vigorous growth habit. From this dedication, the Miyama turnip was developed in the first half of the 20th century.It is widely regarded as the finest turnip of its kind, and there is even an annual festival celebrating this legendary local vegetable. The Miyama turnip features prominently in many refined Japanese dishes, including soups, salads, pickles, and the delicious Senmaizuke (thousand-slice pickle), in which it is sliced paper-thin and preserved with seaweed and sweet vinegar.For those looking for a healthy snack, this mild-flavored turnip is also excellent eaten raw.It has a very rapid growth cycle. It can be sown in late summer (August–September) or in late winter (in Central and Southern regions). Harvesting typically takes place 40–60 days after sowing, when the roots reach a diameter of 5–8 cm (2–3 inches).Japanese turnips are known for their complete lack of earthy flavors, which is why they are especially prized in the kitchens of top chefs.
