Free Home-made Takana Tasting July 10-12 Dinner only at Queen

MSG free all natural handmade takana (pickled mustard leaves).  

At the moment, for our popular free condiment takana, we are using imported Chinese takana pickles containing MSG.  I am not happy about it but it is immensely popular and there is no denying the good match with our tonkotsu soup.  

Brisbane’s climate is very similar to Kyushu, the home of takana pickles in Japan and apparently autumn is the season for mustard leaves.  Coming across some fresh mustard leaves at the Inala markets, I just made one batch to see if I can make it on my own.   

It was a long process. 

5/15 start process

Batch one 1700g 10% salt 170g

Batch two Baby mustard leaves 690g 6% salt 40g

5/25 Change water, wash resalt, turmeric, chilli.

6/1 Desalt entire batch.

6/2 Pickle in marinade 

7/2 Finish

As you can see, a process requiring time for lactic fermentation and pickling. 

The end result, i guess is ok for a first go.  Being all natural it is very very weak in umami compared to the current one but hoping it might be a step towards perhaps replacing it with a more natural alternative.  
I would like to invite people to come in and try it and let me know what you think.  It is merely a prototype so there is no charge but would appreciate your comments. The limit is one plate per person and first 10 customers per evening.  

—-From Facebook—-

Takanazuke Project. 

Kyushu (the home of the tonkotsu ramen) and Brisbane have similar climates. Means similar produce. I came across these fresh looking mustard leaves in Inala. Takanazuke is pickled mustard leaves. A really good tasting and popular free condiment to our tonkotsu ramen. Popularly made in parts of Japan and China by pickling and fermenting the mustard leaves. 
It’s no secret that we currently import our takana from China and though it tastes good it contains MSG and additives. My ramen is MSG free so ideally I would like to have my condiments also MSG free. I have considered Japan sourced options as well but haven’t been able to find a naturally made product that is also an economically suitable and good tasting. So, let’s see if I can do it myself!  
We probably can’t change this complimentary component straight to 100% homemade at a business like ours with a relatively mid low price point but first up, see if I can actually make a good tasting takanazuke and think from there. Always fun to think of new yummy stuff!


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