The Japanese turnip looks like an ordinary turnip, but tastes way better. It also goes by the name hakurei turnip, and is mild and sweet. It is best enjoyed raw. You just have to scrub it clean and you can then bite on it to enjoy the crunchy taste. If cooked, it has a buttery flavor. If roasted, it becomes sweeter. When you use these Japanese turnips with miso, you need both the greens and the roots (the white bulbs). It is rich in vitamin C and fiber, and can help prevent cancer.
Meanwhile, miso is a Japanese seasoning from soybeans and salt. The Japanese turnip is best cooked sous vide with the miso and butter to thoroughly infuse the flavor. For an effective sous vide, you need a vacuum sealer. You put the miso, butter and Japanese turnip inside the bag and vacuum seal it, then this bag is given the water bath or the sous vide. You can have any model or brand of vacuum sealer to do the job. The most common is the countertop model which can easily fit your kitchen counterspace. The fully automatic will detect your bag and slide it in, and with just one button, it starts operation and stops when it is done. See http://vacuumsealeradviser.com/best-vacuum-sealer-for-sous-vide.html for details.
When you vacuum seal your bag, not only do the flavors of the spices thoroughly infuse into your turnips, but it also ensures that no water will seep through inside during the water bath. Otherwise, water in the bag will adversely affect the flavors of your turnips. Another benefit when you vacuum seal it is it lasts longer so you can store the vacuum sealed bag in your refrigerator for a long time and when you need it, you just go ahead do the sous vide. While in the bag, the infusion of the flavors already happens. And your turnips will remain to be crispy and flavorful.Read More