Takana-zuke ✦

Takana-zuke

What it is

Takana is a mustard green, Brassica juncea, and the Kyushu strain grown at Miike came from crossing a Sichuan mustard with a local variety in the Meiji period. Around Mount Aso the young pickle is eaten three days in, while barrels left six months turn hot and sour — two quite different foods out of one vegetable.

In the kitchen

The old sour kind wants a pan: chopped fine and fried hard in sesame oil with chilli until dry, then folded through rice, it is the classic takana-meshi. The fresh asa-zuke needs nothing but a squeeze and a knife.

Goes with

Rice Toasted sesame oil Pork Chili pepper Katsuobushi (dried bonito) Garlic

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

In season alongside

Agretti

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