Highlights

• Made using naturally grown greens from the Kyushu region
• Mildly spicy with a satisfying crunch
• Seasoned with a blend of umami-rich ingredients

Tsukemono (lit. “pickled things”) are found served alongside almost every meal in Japan. Typically made using a base of vegetables, this type of side dish is also a type of otsumami (dish paired with alcohol). These takana are made by pickling the peppery-tasting leaves of the mustard plant which helps to retain their mildly spicy flavor and satisfying crunch while reducing their natural bitterness. Here they’ve been combined with traditional Japanese ingredients such as sesame seeds, konbu (kelp), soy sauce and mirin, as well as red peppers, ginger and turmeric for added flavor.