Root Vegetables


KABU Turnip

Our KABU turnip is not only plump and adorable but also incredibly delicious. Classified as a "small turnip," our white-skinned varieties are renowned for representing early spring in Japan.

Wondering how to enjoy turnips? Whether incorporated into miso soup or used for light pickled vegetables, these white fruits and green leaves not only offer nutritional benefits but also enhance the visual appeal of any dish. For those eager to explore turnip recipes, we highly recommend trying our "Turnip and Minced Meat in a Savory Gravy" dish—it's as beautiful as it is delicious!

At Suzuki Farm, we cultivate KABU primarily from autumn through spring, with the most flavorful turnips harvested in mid-winter, boasting a delightful sweetness. To ensure a bountiful winter harvest, we sow the seeds in autumn during favorable weather conditions and nurture them slowly outdoors in the cold. However, even a slight delay in seeding can hinder growth. We remain committed to our diligent efforts to bring you the finest KABU turnips year-round.


DAIKON, a staple in both home kitchens and restaurant menus across Japan, is slowly but surely gaining recognition for its versatility and health benefits. This indispensable vegetable lends itself to a myriad of culinary uses across different regions and seasons, many of which remain undiscovered by a wider audience. To broaden the appreciation for DAIKON, I'm excited to share three delightful ways to enjoy its unique flavor and nutritional advantages.

First on the list is a refreshing DAIKON salad. Thinly slicing the DAIKON and soaking it in water mellows its peppery bite, making it an ideal ingredient for a crisp, revitalizing salad perfect for warmer weather. This preparation method preserves its rich content of folic acid and vitamin C, ensuring you get a healthy dose of nutrients in a delicious form.

Next, we explore the comforting realm of simmered DAIKON. Gently cooked with a mixture of soy sauce, sake, sugar, and broth, DAIKON transforms into a tender, flavorful dish that pairs wonderfully with boiled eggs. This method not only enhances its taste but also allows you to benefit from its high dietary fiber content.

Finally, there's "TONJIRU," a hearty pork miso soup enriched with DAIKON and a variety of other vegetables. The addition of DAIKON ties the flavors together beautifully, creating a nourishing and satisfying meal. TONJIRU can be made in advance, making it a convenient and wholesome option for any day of the week.

At Suzuki Farm, our DAIKON cultivation begins in June, with the harvest season spanning from September to January. We take care to avoid the peak of summer and the extremes of winter for growing, ensuring the highest quality. The DAIKON harvested in the colder months, in particular, stands out for its exceptional quality and flavor, making it a highly recommended must-try from our farm.

RAKKYO (Japanese Scallion)

Rakkyo, a distinctive vegetable reserved for pickling, does not find its way to plates in its raw form. Tracing its origins back to Tibet, it made its way to Japan in the 9th century, initially prized for its medicinal qualities before being cultivated as a pickled vegetable. Packed with vitamins, minerals, and a component akin to onions that aids in the absorption of vitamin B1, Rakkyo also boasts a unique aroma derived from allicin, known for its antioxidant effects. This vegetable is not only a rich source of water-soluble dietary fiber but also aids in regulating intestinal health and boosting appetite.

The primary method of enjoying Rakkyo is in its pickled form, with sweet vinegar being the preferred medium. However, variations include pickling in soy sauce or miso. To preserve its vigorous nature, it's advisable to pickle fresh Rakkyo promptly. The preparation process is straightforward: trim the roots and stems, peel off the thin skin, rinse thoroughly, and allow to dry before immersing in your pickling solution of choice. The Rakkyo is ready to enjoy after just a few days of pickling.

At Suzuki Farm, our Rakkyo harvesting season kicks off in May, wrapping up by early summer. The onset of warmer temperatures prompts offshoots, resulting in smaller bulbs. These offshoots are then replanted in late autumn, maturing into sizeable bulbs by the following spring. This cycle, honed through the chill of winter, primes our Rakkyo for substantial growth come spring, ensuring a bountiful harvest year after year.