Biology:Nanohana
Nanohana (菜の花) is a Japanese generic name for flowers of the Brassicaceae family. The related term, nabana (菜花; 'vegetable flower'), refers to the flowers and leaf stalks of turnip, napa cabbage, cabbage, brown mustard, zha cai, and broccoli, belonging to the Brassicaceae family, commonly used in Japanese cuisine.[1] A type of nabana, the rapeseed plant (Brassica napus),[2] is used to produce rapeseed oil (nataneyu). Nabana is also used for decoration.[1]
In cuisine
| Nabana | |
|---|---|
 Ohitashi (boiled rapeseed blossom) | |
| Species | Brassica napus |
The florets, stems, and leaves are all edible, and are commonly boiled and served with dashi (stock) and katsuobushi (bonito flakes).[3] The shoots may also be pickled or served as a salad with mustard.[4]
In culture
A festival celebrating the spring bloom of nanohana, called Nanohana Matsuri, is held annually in Japan.[5]
References
- ↑ 1.0 1.1 "菜の花と食用にするなばな（菜花）の違いについて教えてください。：農林水産省". https://www.maff.go.jp/j/heya/sodan/1604/01.html#honbun.
- ↑ Donald C. Wood (October 2012). Ogata-Mura: Sowing Dissent and Reclaiming Identity in a Japanese Farming Village. Berghahn Books. pp. 124. ISBN 978-0-85745-524-6. https://books.google.com/books?id=COay9AF7fIkC&pg=PA124.
- ↑ Itoh, Makiko (2013-02-22). "Ready for spring's fresh bounty" (in en-US). The Japan Times Online. ISSN 0447-5763. https://www.japantimes.co.jp/life/2013/02/22/food/ready-for-springs-fresh-bounty/.
- ↑ Richard Hosking (24 February 2015). A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 94–. ISBN 978-1-4629-0343-6. https://books.google.com/books?id=Tg8dBAAAQBAJ&pg=PA94.
- ↑ Michael C. Brannigan (27 August 2015). Japan's March 2011 Disaster and Moral Grit: Our Inescapable In-between. Lexington Books. pp. 95–6. ISBN 978-0-7391-9669-4. https://books.google.com/books?id=gy1UCgAAQBAJ&pg=PA96.
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