This is about the best article I found on Tokyo Turnips kitchen basics https://harvesttotable.com/tokyo_turnip/
I've never had them or even regular turnips before. I'll be trying them tonight most likely.
The thing that amazed me most was the tiny amount of roots that made a bulb and edible leaves. Just a small tap root with hairs on it.
The bulb ends up 1/3 to 2/3 underground. The ones in the pic above must have been pretty big because mine don't have that knob that the leaves are growing out of. Mine are more like this. My roots look like above though so I guess the ones below were snipped and cleaned for the pic.
Turnip greens/leaves actually have a lot more nutrition than the root. https://en.wikipedia.org/wiki/Turnip#Nutrition
Must be why a lot of recipes say to use the leaves as a bed when steaming the root and then eat both. I'll have to keep that in mind because I left mine on the counter overnight so the leaves were thoroughly wilted. From now on, I'll pick them right before cooking or at least pick them in the morning and put them in the fridge drawer for that night.
Great crop for succession planting. I didn't bother trying that this year because I was learning so much for the first time already. All of my gardening has been from seed potatoes and purchased plants, mostly tomatoes. I did do direct seed peas, cucumbers and green beans a couple of times.