Takana
Takana is Japanese leaf mustard, including Miike takana of Fukuoka: pungent, broad leaves and stems eaten fresh or preserved as pickles.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All produce111
Fruits39
Leafy and stem vegetables34
Roots and tubers12
Alliums6
Fruiting and pod vegetables6
Seaweeds5Cabbages, mustards and other brassicas3
Dried and preserved fruits2
Pome fruit2
Citrus fruit1
Stone fruit1
Fruits39Leafy and stem vegetables34Roots and tubers12Alliums6Fruiting and pod vegetables6Seaweeds5Cabbages, mustards and other brassicas3Dried and preserved fruits2Pome fruit2Citrus fruit1Stone fruit1Cabbages, mustards and other brassicas
Mustard greens
The leaves of Brassica juncea, a hardy cool-season crop with a sharp, sulfurous bite, eaten fresh and cooked and fermented across Asia as pickled greens, kimchi and gundruk.
Cabbage
Cabbage is the dense leafy head of Brassica oleracea, a European vegetable that keeps for months and is the classic raw material for sauerkraut, with napa cabbage the base of kimchi.