Aso pickled mustard

Aso pickled mustard introduction

“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture, and unique spicy ingredients. It is a type of mustard mustard plant of the cruciferous family, and is counted as one of the three major vegetables in Japan along with Hiroshima greens and Nozawana greens. The most characteristic of “Aso Takanazuke” is its crispy texture and spicy taste. It is a tsukemono that is familiar both at the table and as a souvenir. There are shinzuke (lightly pickled), which can be eaten in about 3 days after pickling, and kosuke, which is lactic acid fermented over half a year to enjoy the sour and spicy taste.

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Other information

• NameAso pickled mustard
• Area Kumamoto
• Kind of food Local cuisine

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