Leafy greens
Komatsuna NukazukeRaw, Rubbed with Salt, Half a Day: Like Nozawana Pickles
Komatsuna, sometimes called Japanese mustard spinach, is a leafy green from the cabbage family. It has little bitterness, so it can be pickled raw, without blanching. Outside Japan, look for it at Asian grocery stores. Young bok choy or yu choy are reasonable substitutes.
Its crisp texture and pleasantly bitter taste, like nozawana (a classic Japanese pickled green), make it one of the best leafy greens for a nuka bed.
| Prep | Trim the roots, wash and rub with salt |
|---|---|
| Pickling time | 12–18 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make komatsuna nukazuke
- Wash: Wash the dirt from the base well and cut off the roots. Split large bunches into groups of 2–3 stalks.
- Rub with salt: Sprinkle with salt and rub gently until they wilt. They shrink and are easier to fit in the bed.
- Pickle: Lay them flat in the bed, stems and leaves stretched out, and cover with bran.
- Take them out: Rinse off the bran between the leaves, squeeze lightly, and cut into 3–4 cm (1¼–1½ in) lengths.
From bed to plate
How to eat it
- As is: With rice.
- Chopped: Chop finely and use in fried rice or as a filling for onigiri rice balls, like nozawana pickles.
- If it’s over-pickled: Chop and stir-fry with small dried fish (jako) and sesame seeds. The sourness softens, and it’s great with rice.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
