norabou-na
ingredient / ingredient-norabona
のらぼう菜
Norabou-na is a traditional brassica flowering stem vegetable cultivated for centuries in the Suga district of Kawasaki City. In records of the Ministry of Agriculture, Forestry and Fisheries, it is described as having little bitterness.
On this page (5 sections)
Reading the bitterness
The quick pickle from the Kanagawa Prefectural Agricultural Technology Center places washed and drained norabou-na into a bag, adds salt and brine, and rubs it through the bag. Once liquid seeps out, the procedure packs it into a pickling container, presses the surface flat, and pickles it for 4 to 5 days. Temperature and container capacity are not shown, and this is not a test that compared whether the same number of days would result under other conditions.
According to the same center's advice, the flavor settles in after 2 to 3 days of pickling, and it can be eaten from then on. In a warm location, a slight sourness develops after 4 to 5 days, so once it reaches the right point, it should be moved to a bag, refrigerated, and used promptly. The number of days here is a rough guide attached to the quick-pickle method, and no temperature value, pH, lactic-acid bacteria count, or number of people who judged the taste is recorded.
Sources for this overview
Checked for this overview: Supports the washing, draining, bag, salt and brine, rubbing, packing into a container and pressing, the 4 to 5 days, and the caveat that temperature and other conditions are not recorded.
農産物の上手な利用法（花菜（のらぼう菜）の浅漬け／作り方のアドバイス）
Checked for this overview: Supports the flavor settling in after 2 to 3 days, sourness developing after 4 to 5 days in a warm location, the advice to refrigerate and use promptly, and the caveat that measurement conditions are not recorded.
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (2)
Scope: 1 quick-pickle recipe published by the Kanagawa Prefectural Agricultural Technology Center
Note: Temperature and container capacity are not shown. This is a record of a processing procedure, not a sensory comparison test.
Show data
ingredient-norabona —is_prepared_by→ "The quick pickle from the Kanagawa Prefectural Agricultural Technology Center places washed and drained norabou-na into a bag, adds salt and brine and rubs it, packs it into a container and presses it once liquid seeps out, and pickles it for 4 to 5 days"Scope: Quick-pickle advice published by the Kanagawa Prefectural Agricultural Technology Center
Note: Temperature, pH, lactic-acid bacteria count, and sensory evaluators are not shown. The number of days is treated as the processing guide given on the same page.
Show data
ingredient-norabona —is_documented_as_having→ "According to the same center's advice, the flavor settles in after 2 to 3 days of pickling and it can be eaten from then on, and in a warm location a slight sourness develops after 4 to 5 days, so once it reaches the right point it should be refrigerated and used promptly"Culture (2)
Scope: The Ministry of Agriculture, Forestry and Fisheries record for boiled Norabōna greens in 「うちの郷土料理」 (Uchi no Kyodo Ryori) (Suga district, Kawasaki City, Kanagawa Prefecture)
Note: A cultural-record counterexample to 「日本の春の菜は苦い」 (in translation: "spring greens in Japan are bitter"). This is not a sensory measurement; harvest is recorded as late February to late April.
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ingredient-norabona —is_documented_as_having→ "Little of the bitterness and astringency characteristic of brassica vegetables, with a faint sweetness and tender texture"Scope: The introduction of a technical report covering produce shipped from direct-sale stands in Hiki District, Saitama Prefecture; Akiruno City, Tokyo; and Kawasaki City, Kanagawa Prefecture
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ingredient-norabona —is_documented_as_having→ "Norabou-na is characterized by lacking the bitterness and harshness that flowers and the like have in common nabana (Brassica flower shoots), by having a faint sweetness, and by its taste being excellent"