Hinonazuke (Hinona Pickles) ｜ Our Regional Cuisines

1. Wash the Hinona and hang it on a rice straw rack, allowing it to dry for approximately 1 to 2 days until it becomes pliable and bends easily.

2. Wrap the leaves around the base of the Hinona plant. Mix rice bran and coarse salt thoroughly, place them at the bottom of a barrel, then arrange the Hinona flat and evenly on top. Add salted bran and press it down firmly by hand.

3. Continue layering the Hinona and salted bran alternately. When reaching the upper part, add any remaining leaves and salted bran, press them down firmly, wind three ropes, place the pressing lid, and put a weight (twice the weight of the content).

4. If water does not rise even after several days, add 4% salt water as a top-up. Check the pickling progress after about one month.