# Setaka no Takana Zuke(Pickled takana) ｜ Our Regional Cuisines

**Cuisine Name**: Setaka no Takana Zuke(Pickled takana)

**Region**: Our Regional Cuisines

## Main Lore Areas
Chikugo Region

## Main Ingredients Used
Takana (=giant red mustard)

## History, Origin, and Related Events
"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.

## Opportunities and Times of Eating Habits
The pickles are enjoyed throughout the year at home and at restaurants. They can be eaten with rice or used as a topping for ramen noodles. They can also be stir-fried or included in marinated recipes.

## How to Eat
Wash off the soil on the "takana" and alternately place the leaves and roots inside the wooden tub. Sprinkle chili powder and salt on each layer and make sure that there are no spaces in the tub. You can step down on the pickles to make sure that there are no spaces. Once the tub is full, place the lid and a weight on top. The pickles are ready to eat after the rainy season. They can be enjoyed until the next season’s batch is made. When serving, finely chop the takana and mix with sesame seeds and ginger.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)These pickles are available at supermarkets and can be used for a variety of recipes. It is popular among people of all ages. This item can be purchased online, and "pickled takana" is well-known throughout Japan.

## Ingredients
- Takana (=giant red mustard): 6kg
- Salt: 1kg
- Chili powder: 50g
- Chili pepper: 10
- Weight: 15kg
- Turmeric: 100g

## Recipe
1. 1. Wash the "takana" (=giant red mustard) and leave out to dry for 12 days.
2. 2. Place "takana leaves" and "takana roots" alternately in a wooden tub. Sprinkle each layer with salt and chili powder. Place the "takana" in the tub so that there are no spaces in between.
3. 3. Once the tub is full, place a lid and then a weight on top. Cover the tub with vinyl.
4. 4. Take off the weight after one week and pour out the liquid in the wooden tub. Place the lid, weight, and vinyl over the tub once again.
5. 5. Leave the tub throughout the rainy season and after that, the pickles are ready to eat.
6. 6. When preserving the pickled "takana", squeeze the water out of them. Add some turmeric and chili pepper.
7. 7. When serving, finely chop the "takana" and mix with sesame seeds and ginger.

## Provider Information
provider : Michiko Kono, town of Setakamachi in Miyama city of Fukuoka prefecture

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