This leaf is one of the Noto vegetables, and used for pickles. Its dark green leaf has teeth at the edge like the leaf of the white radish, and is bitter and hot. Its origin is unknown, but it has been eaten in Nakajima-machi since the Meiji period, often prepared in early spring by boiling or pickling. It is attracting attention as a healthy vegetable; it contains much peptide, which prevents the action of angiotensin, an enzyme that raises blood pressure, as well as other vitamins and minerals. It is shipped from early November through mid-April. It is grown in greenhouses in winter. It is the first agricultural product that obtained a local organization trademark in Ishikawa. It is increasingly in demand as a material for noodles and pudding.