Kabu, or turnip, is a root vegetable in the same family as nappa cabbage, cabbage, bok choi, nanohana, etc. Kabu is one of the vegetables that have been popular in Japan for a long time. You can find many varieties of kabu throughout Japan.
Both the roots and leaves of kabu are edible. The root part is dense inside and covered by soft skin. It can be boiled, sauteed, and pickled. The leaves taste great if fried.