Hiroshimana
At a glance
| Name | Hiroshimana (Hiroshimana) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Large broad-leaved mustard green used mainly for pickles |
What is it?
Hiroshimana is a large brassica green with broad leaves, a crisp stem and mild mustard fragrance, cultivated especially around Kawauchi in Hiroshima's Asaminami Ward and used almost entirely for pickling.
History and local context
It is often grouped with Kyushu takana and Shinshu nozawana as one of Japan's best-known pickling greens. Individual heads can grow very large, making both leaves and stems useful.
How to enjoy it
Chop the salted pickle with rice, wrap it around onigiri or stir it briefly with sesame. Refrigerate after opening, watch sodium and rinse lightly only if the maker recommends it.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hiroshimana from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Hiroshimana?
This guide classifies it as large broad-leaved mustard green used mainly for pickles. See the overview for its defining ingredients and texture.
Can I order Hiroshimana online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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