A regional brand of the Kinki region, Kyoto prefecture. This is made from the edible buds of winter-blooming rapeseed plants that were cultivated for cut flowers near Fushimi Momoyama. It has a unique spicy taste. It is highly nutritious, with about three times the beta-carotene and calcium content of broccoli. It is also rich in vitamin C. The traditional pickled flower vegetable, or nanohanazuke, has also become established as a Kyoto pickle unique to spring. It is also used in mustard dressings and as an ingredient in soups. Source: Nichigai Associates "Encyclopedia of Japanese Regional Brands and Specialties" Encyclopedia Information on Japanese Regional Brands and Specialties |
近畿地方、京都府の地域ブランド。 伏見桃山付近で、切り花用として栽培されていた寒咲きなたねの蕾を食用にしたもの。独特の辛味がある。栄養価も高く、βカロチンやカルシウムの含有量はブロッコリーのおよそ3倍。ビタミンCも豊富に含まれる。古くから伝わる花菜の漬物・菜の花漬も、春ならではの京漬物として定着している。からし和え、吸い物の実などにも使われる。 出典 日外アソシエーツ「事典 日本の地域ブランド・名産品」事典 日本の地域ブランド・名産品について 情報 |
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