200g turnip (or raw beetroot)
4g dried kombu, cut into small rectangles
¼ citrus fruit (bergamot, yuzu, lemon, etc.)
2 teaspoons juice from the selected citrus fruit
½ teaspoon raw sugar
1 teaspoon salt

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1.Peel the turnip and cut it as thinly as possible using a mandolin.
2.Mix all the ingredients in an airtight container and marinate for at least 1 hour in the refrigerator before eating.

Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.