Turnip

Mustard oils cut the fat; braised together they end up tasting like each other.

Bitter root against sweet fat, and the turnip soaks the braising liquid.

Fat rounds the isothiocyanates the way milk rounds chilli. Nothing else does.

Smoke and salt fill the two gaps a watery root leaves in the pan.

Glaze it and the sulfur reads as sweetness; boil it and it reads as school.

Resin holds the line while the peppery volatiles cook off into nothing.

Brassica bitterness fights lanolin rather than surrendering to it.

Koji glutamate replaces the savouriness the root simply does not have.

Simmered pale in it, the turnip goes translucent and takes on the whole broth.

Same isothiocyanate family. It amplifies rather than seasons, so go light.

Sharp citrus peel against pepper-water; the Kyoto pickle in one line.

Sulfur and glutamate. The turnip stops tasting watery and starts tasting cooked.

Both run sulfur-heavy. Grate truffle on raw turnip and the root vanishes upward.