広島県·特産品
Hiroshimana-zuke (Pickled Hiroshima Mustard Greens)
When you bite into the large, crisp leaves, you experience a subtle spiciness and a refreshing aroma that drifts through the nose. It is one of Japan's three major pickled vegetables, alongside Nozawana and Takana. There are various theories regarding the origin of Hiroshima mustard greens; it is said that the practice began when someone brought back a type of Chinese cabbage from Kyoto during their return from Sankin-kotai (alternate attendance) in the Keicho era and cultivated it. In the Meiji era, Saichi Kihara of Kawauchi Village (now part of Hiroshima City) is credited with creating the prototype of current Hiroshima greens through repeated crossbreeding and improvement. The name 'Hiroshimana' is said to have been given during an exhibition at the Prefectural Industrial Promotion Hall in 1933 (Showa 8). During the period of rapid economic growth, it became popular as a gift and became a winter specialty alongside oysters. 'Hiroshimana-musubi' (rice balls wrapped in the greens), eaten with hot rice, is also irresistible.
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