In winter, I sometimes see hinona at the farmers’ market.
It only appears in winter, and I rarely see it in regular supermarkets.
It’s not something I find often, so when I do, I always want to make pickles.
This is a taste my grandmother used to make.
Simple and a little nostalgic.
I like adding a little soy sauce and eating it with warm rice. It’s very good.
Ingredients
• 5 hinona radishes
• 1 tsp salt
• 1 Tbsp salt (for the leaves)
（For the pickling liquid）
• 1 Tbsp vinegar
• 1 Tbsp sugar
• 1 tsp salt
• A little kombu (optional)
Instructions
(1) Wash the hinona well. Slice the root part into rounds.
Place in a bowl, sprinkle with 1 tsp salt, and leave for 30 minutes.
(2) Pour boiling water over the salted roots.
Immediately drain in a colander, rinse with cold water, and drain well.
(3) Finely chop the leaves.
Massage with 1 Tbsp salt until dark liquid comes out.
(4) Put the leaves in a colander.
Pour boiling water over them, then rinse with water until the color stops running.
Squeeze them firmly.
(5) Lightly squeeze the roots and combine with the leaves in a quick-pickle container.
Add the pickling liquid and mix.
Place a light weight on top.
You can start eating it from the next day.
On the left is some pickled napa cabbage which is also my fovorite.
Hinona has beautiful white and purple skin,
but once pickled, it turns a very soft, pretty pink.
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