The Miyama turnip is a Japanese variety of white turnip, carefully selected to be eaten very young, when the root is still small, crisp, and delicate. At this precise stage, it develops a very fine white flesh with a mild and slightly sweet flavor, prized both raw and lightly cooked.

It's important to remember that a turnip isn't a botanical variety in itself, but rather a horticultural and culinary term : a turnip harvested before it's fully mature. In this sense, the Miyama variety naturally falls into the turnip family, not because of its geographical origin, but because of its morphology, texture, and intended flavor. In Japan, it's known as a kabu , a high-quality turnip, prized for its simplicity and precise aroma.

Miyama is the result of decades of meticulous selection by the Noguchi Seeds company, whose goal was to develop a salad-type root vegetable with an incomparable texture and flavor. This variety is now considered a true local treasure in its region of origin, to the point that an annual festival is dedicated to it.

In the garden, Miyama is undemanding and particularly fast-growing. It adapts to various soil types, provided they are loose and well-drained, and offers early harvests in both spring and autumn. Harvested young, it fully expresses its flavor potential and is a perfect fit for vegetable gardens seeking to diversify their quick and delicate harvests.