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.
Hinona has beautiful white and purple skin,
but once pickled, it turns a very soft, pretty pink.
Nothing special,
just something I like eating again and again.
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