Translation guide
The root vegetable. In Japanese, the most common word is かぶ, but there are regional varieties and the greens are also eaten.
かぶ
turnip
Referring to the round, white root vegetable commonly eaten in soups, pickles, etc.
The standard word for turnip. Often written in hiragana, but can be written as 蕪 in kanji (less common).
Please slice the turnip thinly.
かぶの味噌汁が好きです。
I like turnip miso soup.
A slightly older or more traditional word for turnip, sometimes used in poetry or regional names. Less common in everyday speech.
かぶら蒸しは冬のごちそうです。
Steamed turnip is a winter delicacy.
The leafy tops of the turnip, which are also edible.
Literally 'turnip leaves'. This is the most natural way to refer to the greens.
かぶの葉を炒めて食べました。
I stir-fried the turnip greens and ate them.
Turnip that has been pickled, a common preparation in Japan.
General term for pickled turnip. Can be shortened to かぶ漬け in casual contexts.
かぶの漬物はさっぱりしていて美味しいです。
Pickled turnip is refreshing and delicious.
A famous Kyoto-style pickle made from thinly sliced turnip (specifically the Shogoin variety).
京都の千枚漬けは冬の味覚です。
Kyoto's senmaizuke is a taste of winter.
Referring to particular types of turnip, often regional.
A large, round turnip variety from Kyoto, often used for pickles.
聖護院かぶはとても大きいです。
Shogoin turnips are very large.
Red turnip, often used in pickles and salads.
赤かぶの酢漬けを作りました。
I made pickled red turnips.
Turnip (かぶ) is often confused with Japanese radish (大根, だいこん). Turnips are usually smaller, rounder, and have a milder taste. In recipes, make sure you use the correct vegetable.