Has anyone ever made Hinyoko?

I have a lot of Japanese mustard this year, that self seeded on top of the ones I also seeded in my beds. Because I have so much, I decided to make Hinyoko, which is a condiment made from fermenting and then drying mustard leaves. I even added some of the wild mustard we are growing. Mine are not completely done yet, but I only have the drying part left. Just fermented without drying, it tastes really good, but spicy.
UPDATED:
The final product taste very similar to seaweed, as said further down, but the mustard flavor is still there, as a kick of spice in the end.
Here is the video I learned from

I have made it! I never ended up using it that much, though. Maybe it should have fermented longer or with less salt…

I tried a little and decided that yes, I made it too salty! But in the past I had made it from ramp leaves and it tasted very good. Someone who tried it thought it was a little like dried seaweed.

For someone who has no prior knowledge of hinyoko, what would it normally be paired with? What do you pair it with?

Thanks for any suggestions!

Timothy Norton wrote:For someone who has no prior knowledge of hinyoko, what would it normally be paired with? What do you pair it with?

Thanks for any suggestions!

We are planning on using it for ramen and other soups. I never salt my broth so the saltiness won’t be an issue. Other than that, we will have to wait and see.

Maieshe Ljin wrote:I tried a little and decided that yes, I made it too salty! But in the past I had made it from ramp leaves and it tasted very good. Someone who tried it thought it was a little like dried seaweed.

In one of the videos I watched for research, the cook was asked about the saltiness. He answered that you can soak it in water or rinse it, before you use it in a dish.
We eat a lot of ramen, stir fries and noodle dishes. The plan is to use it there, or as a topping/mix in for rice. My son does most of the cooking here, and loves Asian food. He is really good at it, especially sushi, kimchi and soups. I grow a lot of Asian vegetables for that reason. I have actually grown them so long that I now get volunteer greens, mustard, celery and diakon, all over the garden.

This reminds me… I originally had called it “gundruk”, the Nepalese name for a similar preserve, what I had made but recognized that it wasn’t quite gundruk because it was salted and a little water had been added. So when I saw this I recognized immediately.

mizuna, oishii so. So many different delicious dishes, veggies, ... from so many cultures all over the world.

I have started using the Hinyoko in dishes, and it’s not too salty, like I first thought. We don’t add salt to the broth we make, so it works out perfectly.
I have used it in Asian style soups and for ramen. It adds the perfect Unami flavor to the dish.
To make a simple soup, I add hot chicken broth, Hinyoko and kimchi to a bowl. Season it with some coconut aminos, add two soft boiled cut eggs on top and top it off with some raw leeks or spring onions.
To make a ramen bowl, I add chicken broth to a pot and add ramen noodles when it boils. After about a minute I separated the noddle, add kimchi, Hinyoko and thin sliced vegetables to it. Once done I top it off with either a boiled egg or tamagoyaki. It’s a very healthy nutrient dish, that takes about 10 minutes to make.
The Tomagoyaki kan be made plain, sweet, with added vegetables or pickled ginger, which enables you to variate your food.