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Top half of a takana leaf

Drying the takana on a rack and colander

Salt is sprinkled on it

After the salt softens the vegetable a bit, it's weighed down to extract their liquid

After weighing, the takana goes into the soaking liquid

A plate helps to submerge the lot

Done

They're slightly squeezed and ready to be eaten

or stored in the freezer

I made stirfried ground pork with pickled takana one day. First I sauteed the chopped takana in a bit of oil and sugar for a couple of minutes

Then I removed it, browned the pork and garlic and chilli, add some wine, soy, sugar and returned the takana to the wok

Makes a very yummy topping for rice