This video is about how to make pickled rapeseed blossoms popularly known as Nanohana in Japan. Nanohana which is a Japanese word can be translated as flowers of leafy vegetables.

Rapeseed blossoms are the young shoots of the rapeseed plant including its buds, leaves, and stems while the mature plant is usually used to produce oil. As rapeseed blossoms are classified as brassicas they are likened to broccolini in taste but slightly bitter.

Rapeseed blossoms mark the beginning of spring in Japan. It’s so common in Japan that there is a festival that celebrates the spring bloom on rapeseed blossoms (nanohana) called Nanohana Matsuri.


Instructions
1. Wash rapeseed blossoms and drain excess water using a colander
2. Prepare a pot of hot boiling water and transfer rapeseed blossoms into hot water
3. Leave to blanch for 1 minute
4. Prepare an ice bath and transfer blanched rapeseed blossoms into the ice bath
5. Leave rapeseed blossoms in the ice bath for 3 minutes / until they have completely cooled down.
6. Take off excess water using a strainer.
7. After pickling solution has completely cooled down transfer rapeseed blossoms to jar and add pickling solution. Make sure rapeseed blossoms are fully submerged in the pickling solution
8. Put on the lid and put in the refrigerator, it can be consumed immediately.

***pickled rapeseed blossoms can last in the refrigerator for up to 4 weeks


Ingredients
1. Rapeseed blossoms
2. Coriander seeds
3. 1 tablespoon of salt
4. 3 tablespoons of sugar
5. 2 cups of water
6. 1 cup of vinegar

Benefits of rapeseed blossom
1. High in beta-carotene
2. Contains minerals such as calcium, iron, and folic acid
3. Rich in b vitamins
4. Contains properties such as polyphenols and alkaloids


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