# Hinonazuke (Hinona Pickles) ｜ Our Regional Cuisines

**Cuisine Name**: Hinonazuke (Hinona Pickles)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Shiga Prefecture

## Main Ingredients Used
Hinona, coarse salt, rice bran

## History, Origin, and Related Events
"Hinona Pickles" refer to pickles made using traditional vegetables from Shiga Prefecture and were designated as Shiga Prefecture's Selected Intangible Folk Cultural Property, "Shiga's Food Cultural Property," in 1998.Hinona are said to have originated in Hino Town, Gamou District, Shiga Prefecture, about 500 years ago when Gamou Sadahide, an ancestor and the founder of the Gamou family, discovered them during a visit to the Kannon temple in Kamakake, Hino Town. Hinona, a type of turnip, have purple leaves and white roots, growing up to 30cm in length. They are in season mainly from October to the end of December. Known for their unique flavor, spiciness, and bitterness, they are often used in pickles. There are various pickling methods, such as "Sakura-zuke," where the leaves are minced and soaked in vinegar with thinly sliced roots; "Ebi-zuke," where the whole plant is pickled and soaked in sweet vinegar; and "Hine-zuke," pickled with rice bran.The roots of Hinona contain amylase, an enzyme that aids in starch digestion, and a small amount of vitamins. The leafy part is rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium.

## Opportunities and Times of Eating Habits
The peak season for Hinona is from October to the end of December, but due to the availability of processed Hinona products, it can be enjoyed throughout the year.

## How to Eat
Hinona is washed and hung on rice straw racks. A mixture of rice bran and coarse salt is placed at the bottom of a barrel, and Hinona is arranged flat and evenly on top. Salted bran is then added, and it is firmly pressed down by hand. This procedure is repeated several times, and a pressing lid with a weight is applied. After pickling, the condition is checked approximately one month later.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Hinomachi, efforts are being made to widely promote traditional vegetables, Hinona, and pickled Hinona. This includes organizing a competition for pickled Hinona in each household. Additionally, easy methods for pickling small quantities are being shared through the internet. Besides traditional pickling methods, there is a growing number of creative recipes, such as turning them into pickles.

## Ingredients
- Hinona: 5kg (weight after drying)
- Coarse salt: 200g
- Rice bran: 2kg

## Recipe
1. 1. Wash the Hinona and hang it on a rice straw rack, allowing it to dry for approximately 1 to 2 days until it becomes pliable and bends easily.
2. 2. Wrap the leaves around the base of the Hinona plant. Mix rice bran and coarse salt thoroughly, place them at the bottom of a barrel, then arrange the Hinona flat and evenly on top. Add salted bran and press it down firmly by hand.
3. 3. Continue layering the Hinona and salted bran alternately. When reaching the upper part, add any remaining leaves and salted bran, press them down firmly, wind three ropes, place the pressing lid, and put a weight (twice the weight of the content).
4. 4. If water does not rise even after several days, add 4% salt water as a top-up. Check the pickling progress after about one month.

## Provider Information
provider : Shiga Food Culture Research Association

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