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.

中島菜
Nakajima-na (green leafy vegetable)
Characteristics
Best season | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 |
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Production site | Nakanoto Town, Nanao City |
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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 agar jelly

Nakajima-na namul

Nakajima-na tofu