Heirloom Crop : Atsumi Turnip cultivated by slash-and-burn farming

Atsumi turnips were described in an old document dated back in 1672, stating that Atsumi turnips were the product of the Tsuruoka region with a history of over 400 years of cultivation.
The Atsumi turnips are cultivated by traditional slash-and-burn farming technique. They were a staple food for locals in the past when rice yields were insufficient to last through winter. These heirloom crops of Tsuruoka can be planted and harvested within 3 months. Locals pickle Atsumi turnips as an alternative source of food during winter. Atsumi turnip pickles are crunchy and are considered as an exquisite food to the locals.