Cut the greens off the turnips and save. Wash, peel, then julienne strips. Wash the greens, dry on a paper towel, and chop finely.
2
Put turnip strips, and chopped greens in a bowl, and sprinkle with salt.Knead, to draw out moisture. Discard any liquid. Add the dry konbu and yuzu. Place a weighted lid on the bowl, let stand 1 hour at room temperature.
3
To serve: Pick out a portion from the bowl with chopsticks and arrange on a pickledish. You may sprinkle with soy sauce.
