Takana is a traditional vegetable grown in the cold climate and volcanic ash soil of Aso, and it is unique in that it is harvested by hand rather than machine. Pickling Aso Takana with salt and red chili peppers results in Aso Takana pickles. The lush new pickles are also popular, but “takanameshi” is made by fermenting old pickles with lactic acid for half a year. It is then finely chopped, stir-fried in oil, and mixed with rice, and is widely enjoyed at home and in local restaurants.