Aso Takana Meshi
At a glance
| Name | Aso Takana Meshi (Takana Meshi) |
|---|---|
| Prefecture | Kumamoto |
| Region | Kyushu & Okinawa |
| Type | Fried rice mixed with pickled Aso mustard greens and egg |
What is it?
Takana meshi finely chops and stir-fries salty, lightly spicy pickled takana greens, then tosses them with rice, scrambled egg, soy sauce and sesame. Aged Aso takana pickles give the dish its characteristic tang and aroma.
History and local context
Aso's cool uplands cultivate slender Aso takana, traditionally salted soon after harvest. Local restaurants popularized the mixed-rice dish around the late 1960s, and it is now made both at home and as a standard Aso meal.
How to enjoy it
Eat it hot on its own or with dago-jiru, tasting the pickle before adding salt because its strength varies. Drain wet pickles well and check egg, soy, wheat and sesame ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Aso Takana Meshi from?
It is associated with Kumamoto, in the Kyushu & Okinawa region of Japan.
What kind of food is Aso Takana Meshi?
This guide classifies it as fried rice mixed with pickled aso mustard greens and egg. See the overview for its defining ingredients and texture.
Can I order Aso Takana Meshi 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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