Miyauchina (Kakina) is a leafy vegetable in the mustard family that is believed to have originated in the Haga area of Maebashi, Gunma Prefecture. In some areas, it is also known as “Kakina.”
The leaves have shallow serrations and are known for their tender texture and rich flavor. With little bitterness or strong vegetable taste and a gentle natural sweetness, Miyauchina is easy to use in a wide variety of dishes and is enjoyed by people of all ages.
Not only the leaves but also the stems near the base of the plant are said to be particularly delicious. When cooked, they become pleasantly tender, allowing you to enjoy the vegetable’s natural sweetness and distinctive flavor.
Because Miyauchina has a mild taste, it can be enjoyed even with simple cooking methods, making it a versatile ingredient for everyday meals.
Miyauchina is commonly prepared as ohitashi, a lightly seasoned boiled vegetable dish, or as a dressed vegetable salad. It is also used in stir-fries and miso soup, among many other dishes.
It pairs especially well with Japanese cuisine and, during its peak season, is enjoyed as a familiar vegetable that adds a taste of spring to local meals.
Miyauchina is also valued for its nutritional content, including generous amounts of vitamin C and calcium. It is an appealing local vegetable that combines good flavor with the nutritional benefits of leafy greens.
Another distinctive characteristic is that it is a late-maturing, high-yielding variety with excellent regenerative growth. Even after being harvested, the plant continues to produce new growth, allowing it to be harvested repeatedly over a period of approximately two months. This long harvesting period also makes it a valuable crop for local growers.
Miyauchina is in season from February through March. Harvested while winter’s chill still lingers, this leafy green is one of the local foods that signals the arrival of spring.
Rooted in the Haga area of Maebashi, Miyauchina is appreciated as a distinctive Gunma vegetable for its gentle sweetness, easy-to-eat texture, and high nutritional value.