Takana or Japanese Mustard; A Regional Specialty of Japan

Takana or Japanese mustard is a regional vegetable in Japan. Takana from different regions carry their own distinct flavors.

They are most commonly pickled in Japan. Takana can be found in markets and grocery stores.

Occasionally, konbinis may also sell onigiri filled with takana.

Takana (高菜) is said to have originated from China and was brought to Japan during the Heian period, a time when pickles became a regular part of the Japanese commoners' meal.

Takana belongs to a variety of mustard greens that grow to about 20 to 60 cm.

This plant is quite tender, but packs a strong punch when eaten as is, which is why pickling is preferred in Japan.

Cultivation Method

Takana is grown in fertile, well-drained soil during late summer or early fall when the temperature is cool but not too cold.

The plant is watered well to keep the soil moist. Also, the harvesting time and cooking methods differ for different types of Takana.

For example, Yanagawa Takana can grow up to 3 inches as baby mustard greens or up to 10 inches for mature ones.

It has a mild flavor, perfect for salads, but is also used in pickles, soups, and stir-fried dishes.

Kekkyu Takana has the iconic wrapped heart in its center.

It is quite popular in Taiwan and the southern provinces of China.

They are also suitable for pickles, soups, and stir-fried dishes, but not so much in salads.

Unzen Takana are grown locally in Nagasaki and harvested during the month of October. It has a sweet but slightly spicy flavor, making it quite enjoyable even when eaten raw.

Extent of Takana Production

Chikugo and Setaka-machi in Fukuoka Prefecture are major producers of takana in Japan.

For a wide variety of pickled takana, including spicy takana, Fukuoka is the best place to visit, as locals with an abundance of takana are creative in discovering various flavors.

Each region in Japan has its own flavors and variations when it comes to growing and propagating Takana.

These unique Takana can only be found in these regions.

Aso Takana is the symbol of the area in Kumamoto Prefecture.

They can only be grown in the region due to the cool climate and volcanic ash soils, which allow the takana to have thin but crisp stems.

Kekkyu

KekkyuTakana is characterized by a tiny body with a twisted or rolled base.

Best as a pickled salty or raw component of salads, as its leaves and stems are tender.

This well-known Takana has a pleasant, mouth-watering mustard flavor that you won't be able to resist.

Unzen

Unzen Takana is distinctive because of its knots that form around the base of the Takana.

?It is grown only in the city of Unzen in Nagasaki, where a small farmer and shop owner named Mine Masugu propagated this crop.

In the 1960s, UnzenTakana farming was abandoned in favor of better crops, but Iwasaki Masatoshi managed to revive its cultivation in 2002 and now 13 local organic farmers in Unzen continue to grow them.

Unzen Takana has a less pungent aroma and a sweeter taste compared to other types in Japan, so it is eaten raw.

Yanagawa

Characterized by its large leaves and small stems, Yanagawa Takana resembles a bokchoy.

It has a mild aroma that pairs well with salads.

Preparation methods and recipes

The most popular preparation methods for takana are pickling, onigiri (rice balls) and chahan (fried rice).

Sounds delicious? Here are some recipes for you:

Pickled Takana

Takana can be easily purchased at supermarkets, morning or day markets, or online.

If you are interested in making your own, it can take several days, but with few ingredients.

There are several pickling methods, including salt, soy sauce, hot peppers, and more. Let's work with something simple.

Wash a bunch of takana and let it dry for 1-2 days.

Make saturated salt water (until the salt can no longer dissolve).

Add takana to the salt water and add some dried chili peppers.

The liquid should come up to half of the takana.

Use a heavy object to crush the takana. Let it sit for a day.

When the water level rises, discard the water. Repeat steps 2-4 for 2-3 days until the takana is limp.

Takana Onigiri

A classic and easy-to-make dish with takana.

Chop your pickled takana and mix it with hot rice.

Wet your hands and get ready to make triangular shapes with the rice.

Wrap each onigiri with seaweed or an uncut pickled takana leaf and serve!

Takana Chahan or Fried Rice

Fried rice is a great way to enhance the flavors of takana.

Simply make fried rice with plain egg and sprinkle on some chopped pickled takana!

Stir-fried Pork with Takana

Stir-fried pork with Takana is a hearty dish that will surely fill not only your taste buds and stomach, but your heart as well.

How to make it:

Cut the pork into bite-sized pieces and marinate with soy sauce, oyster sauce, minced ginger, cornflour and sesame oil. Set aside for 30 minutes.

Prepare and slice your bunashimeji mushrooms, garlic and chillies if you want to add more seasoning.

Heat the oil in the pan and sauté the garlic until slightly cooked.

Add the marinated pork and fry until almost cooked through, you don’t want it to be too tough to chew.

Add the remaining ingredients along with the Takana and season to taste.

Turn off the heat and serve immediately.

Takana Ramen

Ramen is not as easy to cook as it is to eat.

However, thanks to Japanese innovations, you can cook and eat ramen instantly.

How to make it:

Choose your favorite Instant Ramen and cook it according to the package instructions.

While waiting for the ramen to boil, chop up some Takana leaves and other toppings of your choice such as ham, mushrooms, carrots, etc.

Prepare your Instant Ramen and top with Takana as well as your chosen toppings. Serve and enjoy.

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