Takana-zuke (Fermented Mustard Greens)
Quick answer
- Active time
- 90 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 60 servings
- Ingredients
- 5
About this dish
Big, thick Miike takana leaves are wilted for a day or two, layered with salt and chili powder, and pressed under a heavy stone to mature in their own brine until the rainy season has passed.
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After about a week the first brine is poured off and the leaves pressed again under the fresh liquid that rises. This long-fermented mustard-green pickle comes from Setaka in Fukuoka; Miike takana arose from a Sichuan green crossed with a local variety and is prized for crisp stems and a pungent smell. Older pickles grow more acidic and savory. Rinsed briefly in cold water if too salty and chopped fine, it is eaten with rice, in ramen or in stir-fries, and turmeric and whole chilies tucked between the leaves are the traditional additions for long storage.
Ingredients
Instructions
- 1
Wash all soil from the leaves and stems under running water and discard damaged pieces.
Shake dry and hang on a clean rack in a shaded, well-ventilated place for 1 to 2 days to wilt.
- 2
Wash and sanitize a 10 L pickling crock, its lid, and a 15 kg pressing weight, then dry completely.
Mix the salt and chili powder evenly for layering.
- 3
Scatter a little seasoning on the crock bottom.
Pack each layer tightly, alternating the direction of leaf tips and stem bases, and distribute the salt and chili mixture evenly over every layer.
- 4
When the crock is full, add the pressing lid and 15 kg weight and cover with clean plastic.
Keep out of direct sun in a cool place and check daily that the greens remain submerged beneath the brine.
- 5
After about 1 week, put on clean gloves and remove the weight briefly.
Tilt the crock to discard the first liquid, press the greens again, and replace the original weight.
- 6
Let the greens mature submerged in the new brine until around the end of the rainy season.
For longer storage, drain the liquid, place turmeric and whole chilies between the greens, and press heavily again.
- 7
Remove only what is needed with clean tongs, squeeze out liquid, and chop as finely as possible.
If overly salty, rinse briefly in cold water before serving with rice or noodles.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
みやま市瀬高町 河野 道子氏 · Checked: 2026-08-11