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?

The average food item travels 1550-2480 miles (2500-4000 KM) in the U.S.
-The WorldWatch Institute, "Home Grown," 2002

Quotes

"We stand, in most places on earth, only six inches from desolation, for that is the thickness of the topsoil layer upon which the entire life of the planet depends."
~R. Neil Sampson

CSA 2010 is closed

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