Local specialties
Hiroshimana Zuke
- 34Hiroshima
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- 34Hiroshima
Dish log
A pickle handed down mainly in the Kawauchi district of Hiroshima City, made by first rough-pickling Hiroshimana greens in salt and then giving them a main pickling with koji and other ingredients.
Dish profile
About this dish
- Main ingredients
- Hiroshimana (Hiroshima greens), salt, koji
- History and origin
- It is one of the three great leafy-green pickles, along with Kyushu's takana-zuke and Shinshu's nozawana-zuke. There are several theories about the origins of Hiroshimana, including that seeds of a variety resembling mibuna were brought back in the Edo period, and that in the Meiji period Kihara Saiji of Kawauchi Village crossed Kannonji hakusai (Chinese cabbage) seeds with kyona. It is said that the variety was standardized and named Hiroshimana following its exhibition at an industrial exposition in 1933.
- When it is eaten
- Hiroshimana harvested from mid-November to the end of January is rough-pickled in salt and then given a main pickling with koji and other ingredients. Light pickles are pickled for about 3 to 4 days, and aged pickles for six months or more. Rice balls made with Hiroshimana Zuke are a familiar food not limited to special events and are also packed in bento lunches.
- How it is eaten
- It is often cut into large pieces and eaten with warm rice, and is also wrapped around rice to make omusubi or rolled sushi. Aged pickles are also used for ochazuke.
Sources
- 広島菜漬け（ひろしまなづけ）｜にっぽん伝統食図鑑（農林水産省） · Ministry of Agriculture · Source checked 2026-10-12
- 広島菜漬けのおにぎり／広島菜むすび 広島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
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