Nanae White Turnips are a local specialty grown in Nanae Town, in the southern part of Hokkaido near Hakodate. Known in Japanese as shiro-kabu, these white turnips are carefully cultivated to develop a naturally sweet flavor and tender texture. Even the stems and leaves can be enjoyed.
Nanae’s white turnips are harvested after approximately three months of growth. During most of the growing period, except immediately after sowing and just before harvest, growers deliberately limit the amount of water supplied to the plants.
This controlled watering places a certain amount of stress on the turnips and encourages them to develop a more concentrated and flavorful taste. It is one of the cultivation techniques used to bring out the distinctive qualities of Nanae-grown turnips.
The turnips are harvested when their edible roots have grown to approximately 7–8 centimeters in diameter. After harvesting, they are carefully washed by hand to remove soil rather than being cleaned by machine.
This gentle hand-washing process helps preserve the attractive surface of the turnips. The finished vegetables have a glossy white appearance and a soft, tender texture, with a pleasant natural sweetness.
Another appealing feature of Nanae White Turnips is that the stems and leaves are also delicious. While the root has a soft texture and subtle sweetness, the green parts have a fresh, crisp bite.
This makes the vegetable ideal for travelers interested in discovering the Japanese tradition of making full use of seasonal produce, with different parts of the same vegetable enjoyed in different ways.
Nanae White Turnips are cultivated using reduced amounts of chemical fertilizer and agricultural chemicals. This approach supports the production of vegetables that can be enjoyed with confidence while maintaining the distinctive flavor and texture of the local crop.
With their glossy appearance, tender texture, refreshing greens, and natural sweetness, Nanae White Turnips offer a delicious taste of the fertile agricultural areas surrounding Hakodate. They are a fine example of the seasonal vegetables produced in southern Hokkaido.
April, May, and June