It is eaten as takanazuke (pickled takana) made by pickling takana in salt and fermenting it by lactic acid bacterium.

Karashi takana made by pickling takana with red peppers is popular for the specialty of Kyushu area.

Mentai takana made by pickling takana with mentaiko (salted cod roe spiced with red pepper) is known as the specialty of Hakata (Fukuoka City, Fukuoka Prefecture).

Other dishes are well known, such as Takana chahan, fried rice with takanazuke as an ingredient, Takana meshi (rice with takanazuke), and Meharizushi, large sushi wrapped in the uncut pickled leaves of takana.

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1. Using high quality Takana leaves
The leaves and stalks are thick, also they made in Kyushu, Japan .

2. Own fermentation
The leaves are pickled for more than 3 months completely.

3. Yamaya original taste

High quality soy sauce and a luxurious blend of six natural dashi ingredients are used for flavoring.

4. Additive Free

1. Weight: 250g
2. Product size (size: 157x178x23mm)
3. 30 products per case
4. Shelf life: 120days
5. Price terms: T/T
6. SAMPLE FREE
7. Leading time: Ships 1-2 weeks after confirming your payment
8. Storage condition: Room temperature
9. Storage: avoid direct sunlight 
10. Ingredients
    Leaf mustard, soy sauce, fructose glucose liquid sugar syrup, sesame oil, plant for food oils and fats, salt, rice vinegar, seaweed grain, red chili pepper, dried bonito powder, leaven extract, sesame, mackerel clause powder, round herring sardine clause powder, baking jaw powder, shiitake mushroom powder, pH adjustment pill and artificial color (turmeric)