TtoE tries a new spring vegetable

This week, I ordered a box of assorted vegetables from Wakayama Prefecture that sells on Amazon Japan. You can read my review here.

One of the items that intrigued me is 祝雷 shukurai, a vegetable related to mustard greens. It's not widely available and a new cultivar from a grower in Wakayama. 

I opted to make a quick pickle of the vegetable with a teaspoon of salt, a sprinkle of chili pepper, and a few tablespoons each of rice vinegar and kombu dashi. I don't have a fancy pickle jar. I just placed a plate and something heavy on top for an hour. The shukurai released it's liquid.

And I'm hooked! They're lightly bitter and have a texture that reminds me of a hard-to-come-by food I've been craving - artichoke hearts. They've got a similar buttery texture and rich flavor. 

Have you discovered a vegetable new to you or unique to your region? How do you prepare it?