Takana (Japanese mustard green) is wonderfully bitter and slightly spicy; a perfect leafy vegetable for making tsukemono (pickles). You might be able to find takana tsukemono at your local Japanese market, and if you’re lucky, it will come whole, in huge leaves that can be cut down to bite-sized pieces for tucking into the corner of a bento, or to wrap around onigiri, which we’ll do here.
Takana is good for you as well. It has loads of vitamin A and K. I also think that having at least one tsukemono onigiri in a grouping of onigiri provides a nice contrast of color, texture and flavor, especially when eaten with rich, oily fillings like ikura (salmon caviar).
Making takana onigiri, step-by-step
OK, as long as we’re talking fussy, take a look at the photo in the Onigiri Basics article and see how you can also arrange a selection of onigiri in a pleasing way, altering colors and flavors. This kind of thing comes natural to many Japanese. It’s part of what I like to call our “power of five” thinking.