Food · Fermented foods
Takana (Mustard Leaf for Kyushu Pickle)
たかな (Takana)
Also known as: Takana, High mustard greens, Brassica juncea var. integrifolia, 高菜, Aso-takana, Tonburi-takana
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| Category | Food |
|---|---|
| Japanese labeling name | たかな |
| Common Japanese notations | たかな, 高菜, タカナ |
| Origin | Brassica juncea var. integrifolia, the larger-leaf cultivar of karashina specifically for traditional Kyushu pickle production; principal modern production regions Kumamoto Aso (Aso-takana, regional brand) and Fukuoka (Tonburi-takana brand) |
| Typical functions | Takana-zuke (pickled takana) — defining Kyushu cuisine ingredient, Takana-meshi, takana-onigiri preparations, Premium Kyushu pickle gift retail |
| Regulatory status in Japan | Standard agricultural product labeling. Aso-takana (Kumamoto) and Tonburi-takana (Fukuoka) regional brand naming established. Not a designated allergen. |
Takana (たかな / 高菜) is a Brassica juncea cultivar with large leaves specifically suited for traditional Kyushu pickle production. The OEM positioning is exclusively Kyushu pickle: as the raw material for takana-zuke (the defining Kyushu pickle category, with regional brand origins Aso-takana from Kumamoto and Tonburi-takana from Fukuoka), as takana-meshi and takana-onigiri ingredient, and as a premium Kyushu regional gift category. While related to the broader karashina (Japanese mustard greens) category, takana specifically refers to the larger-leaf cultivar suited to traditional pickling.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh takana retail (regional, December-January peak)
- Takana-zuke pickled retail (Aso-takana, Tonburi-takana brands)
Ingredient profile
Takana is the larger-leaf Brassica juncea var. integrifolia cultivar used specifically for traditional Kyushu pickle production. The leaves are large (30-50cm), with mildly peppery flavor that develops complex umami through long fermentation.
Production: Aso area in Kumamoto Prefecture (Aso-takana brand) and Fukuoka Prefecture (Tonburi-takana brand) are the major regional production areas.
OEM applications
Takana-zuke pickled retail — defining Kyushu cuisine.
Takana-meshi (rice with takana), takana-onigiri.
Premium gift retail — Aso-takana and Tonburi-takana regional brands.
For OEM: takana-zuke production OEM with regional sourcing, fresh takana raw material supply for pickle production.
Regulatory classification in Japan
Standard food labeling. Aso-takana (Kumamoto), Tonburi-takana (Fukuoka) regional brands. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty in Kyushu-cuisine and pickle channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | China has its own mustard pickle traditions. |
| Korea | Korea has its own gat-kimchi tradition. Japanese takana-zuke positioned as specialty. |
Market reference formulations
Example finished products will be added after verification of Aso-takana, Tonburi-takana, or other origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Field-grown: November – March
- Peak supply
- December – February (peak for 高菜漬 production)
- Off-season
- April – October (salt-pickled supply year-round)
Source: 農林水産省 野菜生産出荷統計. Kumamoto (阿蘇 高菜 GI), Fukuoka, Saga lead production.
Alternative ingredients
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Quick answers
- What is Takana (Mustard Leaf for Kyushu Pickle)?
- Takana (たかな / 高菜) is a Brassica juncea cultivar with large leaves specifically suited for traditional Kyushu pickle production. The OEM positioning is exclusively Kyushu pickle: as the raw material for takana-zuke (the defining Kyushu pickle category, with regional brand origins Aso-takana from Kumamoto and Tonburi-takana from Fukuoka), as takana-meshi and takana-onigiri ingredient, and as a premium Kyushu regional gift category. While related to the broader karashina (Japanese mustard greens) category, takana specifically refers to the larger-leaf cultivar suited to traditional pickling.
- What is the regulatory status of Takana (Mustard Leaf for Kyushu Pickle) in Japan?
- Standard agricultural product labeling. Aso-takana (Kumamoto) and Tonburi-takana (Fukuoka) regional brand naming established. Not a designated allergen.
- What products typically use Takana (Mustard Leaf for Kyushu Pickle)?
- Fresh takana retail (regional, December-January peak) / Takana-zuke pickled retail (Aso-takana, Tonburi-takana brands)
- Where does Takana (Mustard Leaf for Kyushu Pickle) come from?
- Brassica juncea var. integrifolia, the larger-leaf cultivar of karashina specifically for traditional Kyushu pickle production; principal modern production regions Kumamoto Aso (Aso-takana, regional brand) and Fukuoka (Tonburi-takana brand)
- What is the INCI / JSCI labeling name for Takana (Mustard Leaf for Kyushu Pickle)?
- JSCI: たかな
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — たかな 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.