Norabou-na is a traditional brassica flowering stem vegetable cultivated for centuries in the Suga district of Kawasaki City. In records of the Ministry of Agriculture, Forestry and Fisheries, it is described as having little bitterness.
The quick pickle from the Kanagawa Prefectural Agricultural Technology Center places washed and drained norabou-na into a bag, adds salt and brine, and rubs it through the bag. Once liquid seeps out, the procedure packs it into a pickling container, presses the surface flat, and pickles it for 4 to 5 days. Temperature and container capacity are not shown, and this is not a test that compared whether the same number of days would result under other conditions.
According to the same center's advice, the flavor settles in after 2 to 3 days of pickling, and it can be eaten from then on. In a warm location, a slight sourness develops after 4 to 5 days, so once it reaches the right point, it should be moved to a bag, refrigerated, and used promptly. The number of days here is a rough guide attached to the quick-pickle method, and no temperature value, pH, lactic-acid bacteria count, or number of people who judged the taste is recorded.
神奈川県農業技術センター / 2026 / government document / full text checked
Checked for this overview: Supports the washing, draining, bag, salt and brine, rubbing, packing into a container and pressing, the 4 to 5 days, and the caveat that temperature and other conditions are not recorded.
神奈川県農業技術センター / 2026 / government document / full text checked
Checked for this overview: Supports the flavor settling in after 2 to 3 days, sourness developing after 4 to 5 days in a warm location, the advice to refrigerate and use promptly, and the caveat that measurement conditions are not recorded.
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How processing and cooking change it (2)
norabou-na is prepared by: The quick pickle from the Kanagawa Prefectural Agricultural Technology Center places washed and drained norabou-na into a bag, adds salt and brine and rubs it, packs it into a container and presses it once liquid seeps out, and pickles it for 4 to 5 dayscontextual
Scope: 1 quick-pickle recipe published by the Kanagawa Prefectural Agricultural Technology Center
Note: Temperature and container capacity are not shown. This is a record of a processing procedure, not a sensory comparison test.
Salt and brine are added to norabou-na that has been washed, drained, and placed in a bag, and it is rubbed through the bag. Once liquid seeps out, it is packed into a pickling container with the surface pressed flat, and it states that the pickle is ready in 4 to 5 days.
Limitations: Temperature, container capacity, and the method of evaluating taste are not shown. This is a record of a processing procedure, not a comparison test.
norabou-na is documented as having According to the same center's advice, the flavor settles in after 2 to 3 days of pickling and it can be eaten from then on, and in a warm location a slight sourness develops after 4 to 5 days, so once it reaches the right point it should be refrigerated and used promptlycontextual
Scope: Quick-pickle advice published by the Kanagawa Prefectural Agricultural Technology Center
Note: Temperature, pH, lactic-acid bacteria count, and sensory evaluators are not shown. The number of days is treated as the processing guide given on the same page.
It states that the flavor settles in after 2 to 3 days of pickling and it can be eaten from then on, and that in a warm location lactic-acid bacteria become active after 4 to 5 days, producing a slight sourness. It notes that once the taste reaches the right point, it should be refrigerated and used promptly.
Limitations: Specific temperature, pH, lactic-acid bacteria count, and sensory evaluators are not shown. The number of days is not generalized to every pickling condition.
norabou-na is documented as having Little of the bitterness and astringency characteristic of brassica vegetables, with a faint sweetness and tender texturecontextual
Scope: The Ministry of Agriculture, Forestry and Fisheries record for boiled Norabōna greens in 「うちの郷土料理」 (Uchi no Kyodo Ryori) (Suga district, Kawasaki City, Kanagawa Prefecture)
Note: A cultural-record counterexample to 「日本の春の菜は苦い」 (in translation: "spring greens in Japan are bitter"). This is not a sensory measurement; harvest is recorded as late February to late April.
The record states that although Norabōna is a brassica vegetable, it has little characteristic bitterness or astringency, a faint sweetness, and a tender texture; it is harvested from late February to late April and eaten in spring as boiled greens in everyday home cooking.
Limitations: A record from a single district. Differences due to cultivar and growing conditions are not addressed.
Show dataingredient-norabona —is_documented_as_having→ (the claim sentence above)
claim: clm-norabona-low-bitterness / type: cultural / updated: 2026-08-30
norabou-na is documented as having Norabou-na is characterized by lacking the bitterness and harshness that flowers and the like have in common nabana (Brassica flower shoots), by having a faint sweetness, and by its taste being excellentcontextual
Scope: The introduction of a technical report covering produce shipped from direct-sale stands in Hiki District, Saitama Prefecture; Akiruno City, Tokyo; and Kawasaki City, Kanagawa Prefecture
The introduction states that 「のらぼう菜」 (in translation: "norabou-na") is characterized by lacking the bitterness and harshness that flowers and the like have in common nabana (reference 7), by having a faint sweetness, and by its taste being excellent.
Limitations: This description is not a result the paper itself measured, and reference 7, the source it cites, was not itself confirmed in this collection effort. It is a separate statement from the flower-stalk breaking-stress data in the body of the same paper (excluded in a prior collection pass).