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Vegetables from Shiga
Hinona is a slender turnip about 30 cm long, purple near the leaves and white at the tip. For the bran pickle, the turnips are hung on racks to wilt for a day or two, then packed tightly in a tub with salted rice bran under a stone twice their weight, and checked after about a month. Chopped and pickled in vinegar it turns pink, which gives the name sakura-zuke.
| Hinona, washed and wilted5 kg (dried weight) | [maff-hinona-k] |
| Coarse salt200 g | [maff-hinona-k] |
| Rice bran2 kg | [maff-hinona-k] |
| 4 % salt water | Only if no liquid rises after a few days[maff-hinona-k] |
Total time across the recorded steps: 31 days – 32 days
What changes: The washed hinona turnips hang on hasa racks until they bend
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hinona is a slender turnip about 30 cm long, purple near the leaves and white at the tip. For the bran pickle, the turnips are hung on racks to wilt for a day or two, then packed tightly in a tub with salted rice bran under a stone twice their weight, and checked after about a month. Chopped and pickled in vinegar it turns pink, which gives the name sakura-zuke. Made in 5 steps over 31 days – 32 days. The longest step, pickle and check after about a month, takes 30 days (MAFF うちの郷土料理 (regional cuisine) 2026). Salt is 4 % (MAFF うちの郷土料理 (regional cuisine) 2026). In rice-bran pickling beds (related product; a laboratory study of cucumber, cabbage and radish nukazuke, not this one), Lactiplantibacillus plantarum became dominant in both the bed and the pickles does most of the fermenting.
| Main step | 30 daysReported[maff-hinona-k] | Pickle and check after about a month |
|---|---|---|
| Salt | 4 %Reported[maff-hinona-k] | Top up with brine if no liquid rises |
Hinona-zuke is made from a long, thin, two-coloured turnip that has its own pungency and bitterness. The turnips are wilted on racks before the bran, and its vinegar form turns the pink of cherry blossom.
In the MAFF recipe the turnips are packed tight and pressed under a stone twice their weight. If no liquid has risen after a few days, 4% salt water is poured in, and the pickle is checked after about a month.
Every number is labelled with how it is known. How this atlas is made
Hinona is said to have been found about 500 years ago by the lord Gamō Sadahide near a Kannon hall in Hino. Pickled, its colour reminded people of cherry blossom, and a poem sent back from the court named it sakura-zuke. Hinona-zuke was chosen as a Shiga food cultural property in 1998, and the vegetable gained Japan's GI protection as Ōmi Hino-san hinona in 2022.
