Shizuoka Prefecture

Mizukakena no tsukemono

Mizukakena no tsukemono
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Image Source : "Shizuoka no Okazu" Kaikosha


Ingredients (For 10 persons)

  • Mizukakena 1kg
  • Salt 30-40g

How to cook

  • 1. Wash mizukakena greens in cold water. Place in a large bowl, sprinkle with salt, and wriggle until wilted.

  • 2. Arrange them alternately in a container, one layer at a time. Place a weight on top (if water comes up, lighten the weight).

  • 3. The next day, when the water comes up, replace the top and bottom of the water-soaked greens and pickle again.

  • 4. They are ready to eat 3 to 4 days after pickling.

provider : "Shizuoka no Okazu" Kaikosha

* Recipes vary depending on the region and home.