# Tai Kabu (Sea Bream and Shogoin Turnip Stew) ｜ Our Regional Cuisines

**Cuisine Name**: Tai Kabu (Sea Bream and Shogoin Turnip Stew)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kyoto City

## Main Ingredients Used
Sea Bream, Shogoin Turnip

## History, Origin, and Related Events
The stew made from Shogoin turnip and sea bream, known locally as "Tai Kabu," has long been a beloved dish in Kyoto City. A classic winter favorite, this stew allows you to savor the rich umami of sea bream along with the gentle, mellow flavor of turnip. The harmonious pairing of sea bream and turnip, enhancing each other's flavors, is referred to as "Deaimon."The Shogoin turnip utilized in Tai Kabu is among Kyoto's traditional vegetables. Its roots can be traced back to the Kyoho era (1716-1736), when a farmer from the Shogoin area of Sakyo Ward brought back seeds of the Omi turnip, then cultivated in Otsu City, Shiga Prefecture. Unlike regular turnips, it has an unusual oval shape, a distinct feature that is believed to be a result of deliberate cultivation practices.Renowned as the largest turnip in Japan, weighing from 4 to 5 kg, the Shogoin turnip is celebrated for its delicate and refined taste. Its cultivation gained popularity during the Tenpo era (1830-1844), especially for the Shogoin turnip pickles, known as "Senmaizuke." Farmers use specific techniques in growing these turnips, diligently heaping soil and fertilizing to achieve their beautiful form. The Shino area of Kameoka City has become famous for Shogoin turnip production since its inception shortly after World War Two, with the unique temperature, fog, climate, and geography all contributing to ideal growth conditions. Most of the Senmaizuke produced in Kyoto is made from turnips harvested in this region. Kyoto Prefecture recognizes these turnips as part of its "Kyoto traditional vegetables." These include vegetables that were introduced to today's Kyoto prefecture before the Meiji period and excludes mushrooms and ferns. The Shogoin turnip is a prime example of these.

## Opportunities and Times of Eating Habits
Shogoin turnips are planted in cold regions in late August and in warm regions in late September, with harvesting occurring from mid-November to late February. During this season, “Tai Kabu” can be found on the menu at various restaurants and other eateries.

## How to Eat
To make Tai Kabu, the offcuts of sea bream and Shogoin turnip are stewed in easily digestible pieces with seasonings such as dashi, sake, mirin, and soy sauce. Once the turnip is tenderly stewed, it's plated and garnished with finely cut yuzu peel just before eating, adding a refreshing zest that enhances the flavor. The turnip's leaf can also be used in pickles and other dishes.

## Efforts for Preservation and Succession
While Tai Kabu is primarily served in restaurants and ryotei (traditional Japanese restaurants), the practice of making it at home has waned, though it remains an essential winter dish in Kyoto.

## Ingredients
- Sea Bream (head and body parts left after filleting): 1
- Turnip: 1 Large turnip (600g net weight), cut into 12 cubes
- [Seasoning] Dashi: 2 cups
- [Seasoning] Sake: 2 tablespoons (about 3% of the weight of Dashi and turnip)
- [Seasoning] Mirin: 3 tablespoons (about 4.5% of the weight of Dashi and turnip)
- [Seasoning] Light Soy Sauce: 2 1／2 tablespoons (about 0.6% salt of the weight of Dashi and turnip)
- Yuzu: 1

## Recipe
1. 1. Sprinkle salt on the sea bream's head and body offcuts, then pour boiling water over them to blanch and coagulate the surface protein.
2. 2. Rinse under running water to remove scales and other impurities.
3. 3. Cut the turnip into approximately 5cm pieces and remove the surface. Boil it until soft in rice rinse water, combine it with the sea bream, and simmer with a wooden drop-lid in the seasoning. Tai Kabu.
4. 4. Finally, garnish generously with finely cut yuzu and serve. Tai Kabu.

## Provider Information
provider : Recipe provided by: "Kyoto no kyodo ryori (Kyoto's Local Cuisine)" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori)

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