Nozawana zuke

Thoroughly wash the Nozawana greens under cold running water, removing any soil. Trim off the very bottom of the stems and discard any yellowed leaves.

Sprinkle the Salt evenly over the Nozawana greens and gently massage them for 2-3 minutes until they begin to soften and release moisture. Let the salted Nozawana greens rest for 30 minutes.

In a small saucepan, combine the Koikuchi soy sauce, Mirin, and Sake. Bring the mixture to a gentle simmer over medium heat, then remove from heat and let it cool completely.