Sichuan Preserved Mustard Greens (Ya Cai)
本場の担々麺に絶対必須！黒くて細い「旨味の塊」
Description
A specialty of Yibin, Sichuan. Tender mustard green shoots fermented and aged for months in salt, brown sugar, and spices. Often sold in small packets as 'Sui Mi Ya Cai' (finely minced Ya Cai). Lacks tartness, featuring intense amino acid umami and sweet-saltiness. The meat paste for authentic 'Soupless Dandan Noodles' absolutely fails without it.
Classification: Hardcore, Ingredient, Preserved Food, Ya Cai, Yibin Specialty, Sichuan Cuisine, Dandan Noodles, Umami Bomb
Shops selling Sichuan Preserved Mustard Greens (Ya Cai)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard greens
- Salt
- Brown sugar
- Spices
Instructions
- [Typical Uses]
- [Dandan Noodle Meat Paste (Cui Shao)]: Wok-fry on high with minced pork until crispy, place over noodles.
- [Yibin Ran Mian (Burning Tossed Noodles)]: Toss boiled noodles heavily with oil, peanuts, and this Ya Cai (massive Sichuan specialty).
- Mix into fried rice for umami.
Learn more Substitutes, pairings, tips
Key spices
Takana flavor combined with deep brown sugar depth; a salty、intense umami
Substitutes at Japanese supermarkets
Substitute by frying JP 'Takana pickles' with sesame oil and a dash of sugar to evaporate moisture
Pairing
Soupless Dandan Noodles / Minced Pork Stir-fry / Fried Rice
Trivia
Counted as one of Sichuan's 'Four Great Pickles'. When making Dandan noodles at home, the 'deep flavor of those black specks' that Tianmianjiang or Doubanjiang alone can't produce is this.
Eating tips & etiquette
Sold in Asian stores in small packets (tens of yen) as 'Sui Mi Ya Cai'. Too salty to eat raw; ALWAYS 'fry in oil with minced pork' to explode the amino acid umami.
Allergen
None