Yukina

Yukina is a leafy vegetable that dates back to the governor of Yonezawa (Japan), Uesugi Yozan (1751-1822), who was responsible for the subsequent diffusion of the vegetable. Yozan brought several vegetable varieties to Yonezawa from Niigata, and today’s Yukina is a result of a selection of these.

Yukina belongs to the Kabuna species (Brassica rapa L.) of native Japanese turnips. It is one of the few vegetables that used to be cultivated in the old New Year period because it can be grown in the snow, extending the stem and leaves above the snow. The most commonly used recipe was “Fusube zuke”, in which the turnip was boiled and then preserved in salt.

Cooking

Yukina has a pleasant, sweet flavor especially if eaten raw. It can be used in salads or Miso soup or as Ohitashi (boiled and cooled), sautéed, or as Nabemono (boiled with other ingredients). Saute, steam,or stir-fry for healthy, delicious greens.

Did you know?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"Let us never forget that the cultivation of the earth is the most important labor of man. Man may be civilized in some degree without great progress in manufactures and with little commerce with his distant neighbors. But without the cultivation of the earth, he is, in all countries, a savage. Until he gives up the chase and fixes himself in some place, and seeks a living from the earth, he is a roaming barbarian. When tillage begins, other arts follow. The farmers, therefore, are the founders of civilization."
~Daniel Webster

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