Nanohana Explained

Nanohana (菜の花) is a Japanese generic name for flowers of the Brassicaceae family. The related term,, refers to the flowers and leaf stalks of turnip, napa cabbage, cabbage, brown mustard, zha cai, and broccoli, belonging to the Brassicaceae family, commonly used in Japanese cuisine.[1] A type of nabana, the rapeseed plant (Brassica napus),[2] is used to produce rapeseed oil (nataneyu). Nabana is also used for decoration.

In cuisine

Nabana
Species:Brassica napus

The florets, stems, and leaves are all edible, and are commonly boiled and served with dashi (stock) and katsuobushi (bonito flakes).[3] The shoots may also be pickled or served as a salad with mustard.[4]

In culture

A festival celebrating the spring bloom of nanohana, called Nanohana Matsuri, is held annually in Japan.[5]

Notes and References

  1. Web site: 菜の花と食用にするなばな(菜花)の違いについて教えてください。:農林水産省 . 2023-01-05 . Ministry of Agriculture, Forestry and Fisheries.
  2. Book: Donald C. Wood. Ogata-Mura: Sowing Dissent and Reclaiming Identity in a Japanese Farming Village. October 2012. Berghahn Books. 978-0-85745-524-6. 124.
  3. News: Ready for spring's fresh bounty. Itoh. Makiko. 2013-02-22. The Japan Times Online. 2020-01-19. en-US. 0447-5763.
  4. Book: Richard Hosking . A Dictionary of Japanese Food: Ingredients & Culture . 24 February 2015 . Tuttle Publishing . 978-1-4629-0343-6 . 94–.
  5. Book: Michael C. Brannigan. Japan's March 2011 Disaster and Moral Grit: Our Inescapable In-between. 27 August 2015. Lexington Books. 978-0-7391-9669-4. 95–6.