Vegetables
Mustard greens
からし菜 からしな karashina
Also known askarashina
At its best in Feb, Mar, Apr
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Pickles
Cured in salt, which softens the heat and brings out the savour.
Ohitashi
Blanched briefly and steeped in dashi, which tempers the heat.
Stir-fried
Cooked in oil, which lifts the aroma.
Salad
Young leaves raw, for the sharp heat that is the point of them.
How to choose
Deep green leaves that feel taut and show no wilting, on slender tender stems.
Storage
Wrap in damp paper and refrigerate standing upright. Use within two or three days.
Main areas
Good to know
The sharp heat comes from allyl isothiocyanate, the same compound found in wasabi and daikon. The seeds are the source of Japanese mustard. Takana and katsuo-na belong to the same group, and in Kyushu they are widely eaten as pickles.
