🍱 Hinonazuke (Hinona Pickles)

"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural Property," in 1998. Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as "Sakura-zuke," where the leaves are minced and soaked in vinegar with thinly sliced roots; "Ebi-zuke," where the whole plant is pickled and soaked in sweet vinegar; and "Hine-zuke," pickled with rice bran. The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium.