Nita-kumoji (Simmered Aged Turnip-Green Pickles)

Quick answer

Total time: 85 min
Level: Medium
Servings: 10 servings
Ingredients: 10

About this dish

Nita-kumoji is a side dish from the Hida area of Gifu that gives a second life to turnip greens salted in winter and turned sour by spring.

The aged pickle is rinsed and soaked with several water changes until moderately salty, stir-fried in oil, then simmered with soy sauce, mirin, sake, niboshi, and dried chili until the liquid disappears. Kumoji is said to derive from an old courtly word for pickles, and the dish reflects the practical habit of wasting none of the winter stores. Leaving a little salt in the greens balances the strong braising liquid. Sesame oil and toasted sesame added over high heat at the end create a glossy, nutty finish.

Ingredients (10 servings)

Ingredient	Amount	Unit
properly fermented long-salted turnip greens	10	plant
cooking oil	2	tbsp
sesame oil	1	tbsp
white sesame seeds	2	tbsp
soy sauce	180	ml
mirin	180	ml
sake	180	ml
niboshi dried sardines	20	g
dried red chilies	2	piece
water for simmering	1000	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Use the 10 turnip-green pickles only if properly fermented, with no fuzzy mold, slimy film, spreading black or pink discoloration, or rotten odor. If any appears, do not taste and discard the entire pickle batch.
2

Season

Rinse each pickle under cold running water to remove surface salt, then soak in a large container for 30 minutes.

Change the water and repeat 2 to 3 times. Taste one stem; it should no longer be excessively salty but should retain mild salinity.
3

Control

Squeeze the desalted greens lightly and cut into 3cm lengths.

Heat 2 tbsp cooking oil in a wide deep pot over medium heat and stir-fry the greens for 7 minutes to coat them evenly.
4

Control

Add 180ml soy sauce, 180ml mirin, 180ml sake, 20g niboshi with heads and guts removed, and 2 seeded dried chilies.

Pour in 1000ml water to nearly cover the greens and simmer over medium heat for 25 to 35 minutes, stirring the bottom occasionally, until almost dry.
5

Control

When only a thin layer of liquid remains, remove the niboshi and chili or leave them according to preference.

Add 1 tbsp sesame oil and 2 tbsp white sesame, raise to high heat, and toss quickly for 1 to 2 minutes until glossy.
6

Finish

Turn off the heat and rest for 10 minutes so the greens absorb seasoning, then serve warm.

Transfer leftovers to shallow containers within 2 hours, refrigerate at 4°C or below, and reheat thoroughly within 3 days.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Winter turnip-green pickles moderately desalted with water changes
Finish cue: Add 1 tbsp sesame oil and 2 tbsp white sesame, raise to high heat, and toss quickly for 1 to 2 minutes until glossy.
Avoid this: If any appears, do not taste and discard the entire pickle batch.
Storage and reheating: Kumoji is said to derive from an old courtly word for pickles, and the dish reflects the practical habit of wasting none of the winter stores.