Supremely crisp and mild, the white and red, fine-grained flesh makes this a top fresh-eating salad turnip. These beautiful, large, red-skinned turnips are cultivated mainly in Takayama City, Japan. Its origin was from a former part of Takayama called Hachigago, where a local turnip of reddish-purple hue was widely grown. In 1918, this red colored mutant was discovered from these Hachiga turnips and named Hida Beni-Red Turnip. It is excellent for making pickles and matures in just 45-50 days.