Second, you mentioned you are interested in learning other ways to cook the Hinona turnip. Last week we had dinner at a local Portland restaurant, open only a few months, by the name of Ned Ludd [www.nedluddpdx.com]. Most of their dishes are cooked in the wood-fired oven, which lends a delicate flavor-veil to the ingredients. My favorite dish of the evening was turnips in a light horseradish cream sauce. Western purple-top turnips where used. They were cut into wedge-shaped pieces and enrobed with a very light yet creamy sauce with only a hint of horseradish. The horseradish never overpowered the turnips, it was quite subtle, and the overall balance of flavors and textures was sublime. While decidedly not a Japanese recipe, I would encourage you to consider cooking a Western recipe with the Hinona turnips for a fun twist and a way to bring the two cultures together as if gently holding hands while strolling down the Philosopher’s Path.

Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….

This is a great one-minute meditation that helps you to become more aware and focussed on what you are doing right in that moment, as well as relaxing your body and mind. In this way, you are really adding another dimension to your food that other people who share this food will also receive – it’s what makes Zen food tastes to good!