Jeepney Press / Alma Fatagani - Sato

Nanohana (Rapeseed plant)

Nanohana is a plant that has a very long history in Japan and is commonly used in Japanese cuisine.

The young shoots of the rapeseed plant (Brassica napus), is referred to as “nanohana”. The mature plant, which is used to produce rapeseed oil, is called “aburana”. Rapeseed oil is one of the oils used for lighting during the Edo Period (1603 – 1867).

Rapeseed plants are in season from January to April. However, the flowers start to bloom around February which looks very beautiful in their golden-yellow color.

They can be harvested while still in buds. These buds usually have a dark green color and the appearance is similar to a young broccoli.

The flowers, stems, and leaves are commonly boiled and served with dashi (stock made from fish and kelp) and katsuobushi (bonito flakes). Aside from boiling, there are other ways to cook the rapeseed plant. You can also try stir-frying, deep frying (as in tempura) or just blanch them and add some salt or soy sauce. The shoots may also be pickled or served as a salad with mustard.

Rapeseed blossoms are known to be rich in vitamins and minerals such as carotene, vitamins B1, B2 and C, calcium and iron. During spring, there are celebrations called Nanohana Matsuri in Japan. Some images of these festivals are even used as a motif for the obi used in wearing kimono.

All over Japan, there are numerous places where you can see the rapeseed blossom fields: public and national parks, nearby places in your condominium, house or apartment. They’re practically everywhere from end of January until April.

But just in case you are interested to see big nanohana fields, you can take the Kominato Railway or Isumi Railway line from Goi to Ohara in Chiba around Tokyo, which makes its way around the countryside through the gorgeous golden-yellow blossoms.

Another place to see the rapeseed blossoms is near Shimbashi Station in Hamarikyu Gardens, Tokyo.

Alma Fatagani-Sato