Aso Takana-zuke ｜ Our Regional Cuisines

Kumamoto Prefecture

Aso Takana-zuke

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Main lore areas

Aso City
Main ingredients used

Takana (mustard greens), salt, chili pepper

History/origin/related events

"Aso takana" are a traditional vegetable grown in the cold climate and volcanic soil of Aso. The seeds are sown in fall, slowly overcome the winter cold, and grow remarkably in the beginning of spring; they are harvested in March-April. The thick stalks that are ready to be eaten have a part that can be easily snapped off, and even now the work is done by hand and not by machine. For that reason the harvesting of Aso takana is called "takana folding." Also, since the sprouts are fine and soft and lose freshness quickly, since long ago they have been pickled in salt and red chili flakes immediately after harvest.
"Aso takana-zuke" are pickled vegetables that are a common sight on the dining table as well as as souvenirs. There are freshly pickled vegetables (known as shin-zuke or asa-zuke), which can be eaten three days after pickling, as well as well-pickled vegetables (furu-zuke) which are enjoyed for their spiciness and sourness that comes from six months of lactic fermentation.
Opportunities and times of eating habits

Freshly pickled vegetables are pickled in mid-March during the harvest period, and the sight of the harvest and pickling processes, and the vegetables which line storefronts, are a seasonal feature which signify that spring has come. The well-pickled vegetables, which are a little more salted, and have an acidity from the lactic fermentation that takes place over half a year, come out in fall.
How to eat

The pickled vegetables can be enjoyed as they are, and are also used in various dishes. The well-pickled vegetables are especially beloved in the regional dish "Takana-meshi," where the pickled vegetables are finely chopped, sauteed in oil, mixed with rice with chili pepper flakes added in. Besides that, they are also eaten in many forms such as in rice balls, fried rice, gyoza filling, stuffed bread, and pasta.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Every year in late March in Aso City's Uchinomaki area, an "Aso Takana Festival" is held in which participants can experience harvesting Aso takana and pickling them.
Additionally, takana-meshi is a staple item on school lunches throughout the prefecture.

RECIPE

Ingredients (1 pickling container's worth)

Takana 10kg
Salt 400g (4% of ingredients)
Chili pepper flakes A little

How to cook

1. Massage a generous amount of salt into freshly picked takana to pickle it.
2. After one level of pickling, sprinkle the peppers and remaining salt and alternate pickling.
3. Place a drop-lid and a weight on top. When juice comes to the top of the lid, wipe it off carefully every 2 to 3 days.
4. After one week of soaking, discard the juice.
5. 【Stale pickling Procedure 1】If you want to keep it for a long time, use 6% of salt and pickle it for 6 months.
6. 【Stale pickling Procedure 2】If pickling for one year, increase the amount of salt to 8%.

provider : ”Kumamoto's Furusato Food Recipes(= Kumamoto's local Food Recipes,), second volume” (Kumamoto Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Aso Takana-zuke ｜ Our Regional Cuisines

Kumamoto Prefecture

Aso Takana-zuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (1 pickling container's worth)

How to cook