Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu

Setaka no Takana Zuke(Pickled takana) | Our Regional Cuisines

RECIPE

Ingredients (One 10-liter wooden tub)

  • Takana (=giant red mustard) 6kg
  • Salt 1kg
  • Chili powder 50g
  • Chili pepper 10
  • Weight 15kg
  • Turmeric 100g

How to cook

  • 1. Wash the "takana" (=giant red mustard) and leave out to dry for 12 days.

  • 2. Place "takana leaves" and "takana roots" alternately in a wooden tub. Sprinkle each layer with salt and chili powder. Place the "takana" in the tub so that there are no spaces in between.

  • 3. Once the tub is full, place a lid and then a weight on top. Cover the tub with vinyl.

  • 4. Take off the weight after one week and pour out the liquid in the wooden tub. Place the lid, weight, and vinyl over the tub once again.

  • 5. Leave the tub throughout the rainy season and after that, the pickles are ready to eat.

  • 6. When preserving the pickled "takana", squeeze the water out of them. Add some turmeric and chili pepper.

  • 7. When serving, finely chop the "takana" and mix with sesame seeds and ginger.

provider : Michiko Kono, town of Setakamachi in Miyama city of Fukuoka 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