Atsumi-kabu : Atsumi’s red turnip 温海かぶ

For over 330 years, the Atsumi region in Tsuruoka City has been practicing slash-and-burn cultivation for its red turnip: the “Atsumi-kabu”, making it one of the oldest surviving indigenous crops in Yamagata Prefecture. This crop, known as “Atsumi Kabu,” is renowned for its crisp texture, making it a delectable choice for pickling. Remarkably, historical records from over 200 years ago mention its high value, with 18 kabu being exchanged for one shō (a traditional Japanese unit of volume) of rice, highlighting its esteemed status.

It is mostly eaten as a sweet “tsukemono,” pickled in a mixture of vinegar, salt and sugar.