Hinona-kabu - Glossary Term

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A long root or radish, up to a foot in length, that has a mild flavor and can be used as a garnish when sliced, an ingredient for salads, in cooked recipes, and for making pickles. The top third of the root is red in color and the lower two-thirds are white. It is also known as the Japanese turnip and is used for making a Japanese cherry pickle called "Sakura zuke".