🍱 Setaka no Takana Zuke(Pickled takana)

"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stems have a tangy and pungent taste. "Pickled takana" was introduced to the market during the Meiji Period. Takana were produced by mixing a mustard green from Sichuan, China with a local variety. This new vegetable was named the “Miike Takana”. Miike "Takana" have crispy leaves and its scent and spiciness are well-balanced. This vegetable was first grown in the Chikugo district, particularly in the town of Setakamachi in Miyama city. This region has a mild climate, plenty of water, and fertile soil, making it suitable for growing "Miike Takana". This vegetable is still grown in the region today. The name "takana" means tall leaf in Japanese because this vegetable grows to be at least one meter in height. "Takana" is rich in vitamins, carotene, iron, and calcium. “Setaka no Takana Zuke” is nutritious and can be preserved for a long time and is a popular food enjoyed by the people of Japan. It is one of the most popular pickles available in the country. Older pickles tend to have more lactic acid bacteria in them, and their taste become richer and more delicious as time passes."Takana" is one of the "three most popular pickles in Japan" and is a representative of leafy greens suitable for pickling.