Chrysanthemum Turnips

In my last post I translated a piece by Keiko Matsunaga about Gion and Chrysanthemums. Here, Matsunaga-sensei gives her recipe and technique for making turnips look like chrysanthemums, which is not only a delicious seasonal recipe but also provides practice in perfecting the skills of knife-handling. Following the recipe I have added a video to demonstrate the technique. You can also read more about “chysanthemum turnip” pickles at Kyoto Foodie.

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Matsunaga-sensei’s Kikka-kabura (Chrysanthemum Turnips)

Ingredients:
1 large turnip
3 pieces of konbu, each about 3cms square
2-3 small dried chillies
Sweetened rice vinegar, made by adding 35gm of sugar per 100ml of rice vinegar
Salt

Preparing the turnip:
1. Cut the greens off the top of the turnip, and after washing the turnip thoroughly, peel it and then cut it in half lengthways.
2. Cut a slice about 2.5cm from the top end.
3. About 5mm inside the skin side, you’ll see a ring line. No matter how long you boil the turnip, this fibrous outer ring won’t soften, so cut back to that line (don’t discard this outer cutting though – you can use it in other recipes).
4. Place the turnip slice flat and make fine lengthways incisions close together all along the slice, cutting about 2/3 into the thickness, being careful not to cut all the way through.
5. Turn the turnip slice around 90° and do the same thing widthways.
6. Carefully turn the turnip up-side-down, with the cuts on the bottom, and then cut the turnip slice into 2cm wide squares

Directions for making Chrysanthemum Turnip pickles:
1. Take the turnip squares you’ve prepared as per above and weigh them. Calculate 2% of the weight and that is how much salt you are going to need to use. Cover the turnips with salt and put aside for 30 minutes to an hour, so that the turnips soften. Then drain off the excess moisture from the turnips.
2. Rinse thoroughly in running water, then gently squeeze out the water, being careful not to disturb the fine cuts.
3. Add the konbu and the dried chillies to the sweetened vinegar and then put the turnips in the vinegar and leave them in the refrigerator for 1 to 2 days to pickle.
4. To serve, separate out the little ‘petals’ so that it looks like a chrysanthemum, and add a thin slice of chilli in the middle for garnish.

Video:
In this video, the cook shows us a nifty trick to prevent the knife from cutting all the way through the turnip by using chopsticks.

Source: 京のおばんざい100選


Geisha and Chrysanthemums in Gion

In this blog Matsunaga-sensei talks about the Kankakuni Ceremony and the art of decorative garnishing [mukimono] in Kyoto cuisine.

On November 8th, a ceremony is performed to honour the poet and playwright Isamu Yoshii (1886-1960), who was a much-loved patron of Gion. Just near to the Tatsumi Bridge that crosses the Shirokawa River in Gion, the maiko and geisha from this area offer white chrysanthemums at a stone monument that has a poem by Isamu engraved on it, and later there is a reception where matcha and soba are served. This natural stone monument was erected to celebrate Yoshii Isamu’s 70th birthday on the 8th of November, 1955. The name of the ceremony “Kanikakuni” translates as “no matter what happens” and comes from the first line of Isamu’s poem that is carved into the rock:

No matter what happens
I yearn for Gion
Even when I sleep
The sound of water
Flows beneath my pillow

Here is a video of the Kanikakuni Ceremony (note the cacophany of cameras!)

Matsunaga-sensei continues

Carving Chrysanthemums

Chrysanthemums are in season now, and I am reminded of the way that we carve vegetables into decorative shapes that include the chrysanthemum. In Kyoto cuisine, we always carve the yam in a hexagonal shape and we always carve the lotus root in the shape of a stylised chrysanthemum, but an autumn favourite is to carve the large Kyoto variety of turnip – shogoin-kabu – into a chrysanthemum (see recipe and video in the following blog). If you say that you are able to carve these kinds of decorations, it’s another way of saying that you’ve attained proficiency in handling a knife. In this industry, mastering the knife is the absolute foundation of the art of cooking. My eldest daughter, Kanae Yamamoto, is the head teacher of the elementary class at our cooking school, and watching the way the light glints off the blade of the knife as she deftly and swiftly carves these vegetables, I call her the “Carving Maestro”!

Here is an interesting short video on another carving master, making a chrysanthemum from a daikon radish. What wonderful knife skills!

Source: 京のおばんざい100選