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  7. Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)

Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle) ｜ Our Regional Cuisines

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  • Osaka Prefecture

    Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)

Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)

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  • Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)
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    Image Source : Yumiko Yamanaka

  • Main lore areas

    Osaka City

  • Main ingredients used

    Osaka Shirona (Osaka white cabbage)

  • History/origin/related events

    Osaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai. Cultivation began in the Edo period (1603-1867), and in the early Meiji period (1868-1912), it was actively cultivated near Tenmabashi in the center of Osaka City, hence the name "Tenmana". Toward the end of the Meiji period, cultivation spread to the Higashiyodogawa, Joto, and Sumiyoshi areas. There are three different strains: early, mid, and late varieties, all of which have a clear white petiole with a flat shaft. It is still harvested in fields in and around Osaka City, and has become a representative leafy vegetable of Osaka.
    It has a light, mild flavor, and becomes soft and tender when cooked. It is often used in dishes similar to Nappa cabbage and komatsuna. Osaka Shirona with spicy sauce is a perfect side dish with its refreshing flavor.

  • Opportunities and times of eating habits

    It can be harvested throughout the year, as there are early, medium, and late varieties with different harvest times. It is a familiar vegetable to residents of the prefecture, and can be easily purchased at direct sales stands and supermarkets.

  • How to eat

    Mix boiled Osaka shirona greens and fried thin tofu with japanese mustard, soy sauce, mirin(=sweet rice wine), and topping.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Osaka Shirona has been certified by Osaka Prefecture as a "Traditional Naniwa Vegetable", which means that only those vegetables that meet criteria such as "have been grown in the prefecture for more than 100 years" are recognized.

RECIPE

Ingredients (4 servings)

  • Osaka Shirona 1 bunch
  • Fried thin tofu 1
  • [Seasoning A] Japanese mustard paste 1 tsp.
  • [Seasoning A] Light soy sauce 1 1／2 tbsp.
  • [Seasoning A] Mirin (=sweet rice wine) 2 tsp.

How to cook

  • 1. Pour boiling water over fried thin tofu, drain off the oil, cut in half lengthwise and cut into strips.

  • 2. Add a pinch of salt (not included in the quantity) to boiling water and boil Osaka shirona, then remove it to cold water, cut into 2 to 3 cm (about 0.9 inches) lengths, and squeeze dry.

  • 3. Mix seasoning A in a bowl, add (1) and (2), and dress.
    You can also use fu (wheat bran) instead of fried thin curd.

provider : Yumiko Yamanaka

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

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