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中島菜

Nakajima-na (green leafy vegetable)

Characteristics

This vegetable has been cultivated in Nanao City for a long time, but has not been on the market, as it has mainly been consumed at home. However, in 1998, a study conducted by Ishikawa Agricultural College and Ishikawa Agricultural Research Center found that it contained a lot of functional ingredients that restrict increases in blood pressure. Riding the health boom, it has leapt into the spotlight. A mildly bitter and pungent taste does the trick in standard dishes such as boiled dishes and pickles. A variety of products containing this vegetable have been developed: dried noodles and puddings, to name a couple. Now Nakajima-na is sold outside the prefecture.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Nakanoto Town, Nanao City
Yield/Delivery amount 29.2 tons
Appearance It has green, zigzagged leaves.
Size Approx. 200 grams
Raw/Cooked Raw / Cooked
Serving suggestions Pickled, cooked with rice, dressed with miso or sauce, simmered, stir-fried
Type of dish Japanese/ Western/ Chinese

Recipe

Nakajima-na tofu

Pickled Nakajima-na simmered with soy sauce

Noto red clay potato and Nakajima-na piccata