Turnip

かぶ

A vegetable with a long history, even mentioned in the Nihon Shoki chronicle, and known as 'suzuna' in the Seven Spring Herbs. Cultivated widely across Japan, especially in Chiba and Saitama. The leaves should not be wasted and can be stir-fried or blanched. Used broadly in pickles (such as senmaizuke), simmered dishes, and soups

Season

MONTHLY AVAILABILITY

Jan - Dec

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Nutrition Facts

per 100g

ENERGY CONTENT

18

KCAL

0.7g

Protein

0.1g

Fat

4.6g

Carbs

1.5g

Fiber

19mg

Vitamin C

280mg

Potassium

0.3mg

Iron

24mg

Calcium

0μg

Beta-carotene

48μg

Folate

Source: 日本食品標準成分表(八訂)2020年

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST MONTH Nov ¥132/kg
HIGHEST VOLUME Dec 4,584t
Volume (t)
In season
Price (yen/kg)

Source: 農林水産省 青果物卸売市場調査報告 (2023)

Production Ranking

100% Domestic
Chiba31.5%
Saitama17.2%
Aomori6.5%
Shiga5.2%
Kyoto4.7%
Others34.9%
Rank
Prefecture
Harvest (t)
Share
1
Chiba TOP
26,700
31.5%
2
Saitama
14,600
17.2%
3
Aomori
5,540
6.5%
4
Shiga
4,370
5.2%
5
Kyoto
3,940
4.7%

Top 5 Prefecture Harvest Trends (2018-2023)

Chiba
Saitama
Aomori
Shiga
Kyoto

Source: MAFF Crop Statistics (2018-2023)

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