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Vegetables from Kawauchi
Hiroshimana is a flat-stemmed leafy Brassica sown in September and cut in winter, when frost sharpens its bite. It is sold two ways. The light pickle (asazuke) is salted for a few days and stays bright green and crisp, and the main pickle (honzuke) is kept in salt for about six months, finished with soy sauce and eaten as an old pickle (furuzuke).
| Hiroshimana, whole heads | Sown in September, well grown by December; frost sharpens the bite[maff-hiro] |
| Salt | Pickled in 2–5 % brine[suenaga2025] |
| Soy sauce and house seasonings | Finish the six-month main pickle[ja-honzuke] |
Total time across the recorded steps: 6.1 months
What changes: Starting material: flat-stemmed Hiroshimana cut in winter, after frost sharpens its bite
Output: whole heads of Hiroshimana.
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
Hiroshimana is a flat-stemmed leafy Brassica sown in September and cut in winter, when frost sharpens its bite. It is sold two ways. The light pickle (asazuke) is salted for a few days and stays bright green and crisp, and the main pickle (honzuke) is kept in salt for about six months, finished with soy sauce and eaten as an old pickle (furuzuke). Made in 5 steps over 6.1 months. The longest step, pickle for months (main pickle), takes 6 months (JA Hiroshima City). Salt is 2–8 % (Suenaga T 2025). Lactiplantibacillus plantarum, Pediococcus ethanolidurans, Pediococcus parvulus and Companilactobacillus alimentarius, isolated from the seasoning liquid of old Hiroshimana pickle does most of the fermenting.
| Main step | 6 monthsReported[ja-honzuke] | Pickle for months (main pickle) |
|---|---|---|
| Temperature | 10 °CReported[ohta2020] | Salt the whole heads (light pickle) |
| Salt | 2–8 %Reported[suenaga2025][ohta2020] | Salt the whole heads (light pickle) |
Hiroshimana-zuke is sold both as a crisp, green light pickle eaten within weeks and as a six-month soured old pickle. Its flat, few-fibred stems make it soft enough to wrap rice balls.
A Hiroshima co-op sells the light pickle chilled, with a shelf life of about 2 weeks in the fridge. It sells the six-month pickle for cool, dark storage, with a shelf life of about 3 months.
Every number is labelled with how it is known. How this atlas is made
One story says seeds came from Kyoto during the Edo period, so older people call it kyōna; a co-op account says a Kawauchi villager, Kihara Saiji, brought back a Kannonji Chinese cabbage from a Kyoto temple visit in Meiji 25 (1892) and crossed it with the older kyōna. It was named Hiroshimana in 1933. It spread with the oyster boats (kaki-bune) and became a gift pickle after the war.
