My new favorite pickle: Hino-na (日野菜)
December 10, 2012
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Thanks to some assistance from friends, I have identified my new favorite pickle.
It often used in Kyoto cuisine in the winter months. The leaves and root are pickled together, and then each are sliced up separately and served together, as they compliment each other. The pickle not only has a beautiful color, it has a wonderful spicy flavor of a sort of mustardy radish. It is roughly in between a Western radish and a daikon in flavor, shape, color and consistency, and takes the best of each and combines them together.
Apparently the seeds can be used to make a cooking oil, much like canola oil, and the leaves are like mizuna.