Method of preliminary processing and preservation of wild vegetables Tara flower buds, fukinoto, warabi, zenmai, garlic

Method of preliminary processing and preservation of wild vegetables Tara flower buds, fukinoto, warabi, zenmai, garlic[hướng dẫn làm rau]

Lots of richness! Forest king “Tara no bud”

Tara smile

Tara buds are young shoots of cod, known as “King of wild vegetables” because of its rich and rich flavor. Open-air rows are available from March to April, but in recent years, many varieties have been grown indoors with mustard varieties, few spines. Puffy cultivated

It’s a bit small, but it will go on sale from around December.

* Planting mulch Make a water-filled container in a vinyl house, arrange the branches of the cod tree cut down about 10 cm in the upper part and heat up with a heater to administer. It grows and develops in a short period of time using a hydroponic method, in which grafted branches are lined up in a box.

How to recognize fresh and delicious buds

The fresh and delicious buds are characterized by stretchy, flaky, and thick thorns. Color is also a good indicator of freshness, so be sure to choose a color from bright yellow-green to green.

Prepare tara buds

Tara buds have hard roots, so cut them. Please also remove the hakama. Use after rinsing quickly and drain.

How to save tara buds

Wrap it in newspaper and store it in the refrigerator’s vegetable compartment.

One point makes the deliciousness of the bud

It can be used for various dishes such as leafy vegetables like sesame sauce, sesame sauce, and mayonnaise. It was just as good as tempura. Bitter and aromatic flavors are the staples of life, so try to eat them as soon as possible.

7211_sansai3

7211_sansai3

Among wild vegetables, Fukinotou makes you feel spring comes. It is indispensable as an ingredient to create the flavor of early spring and adorn the dish of spring day more beautifully. It is characterized by a chewy and bitter taste. It is a flower bud-eating vegetable that appeared before Fuki leaves appeared, and it is marketed from December to May, but the peak season is from February to March. The main cultivated variety is “Aichi Hayao “, produced mainly in Aichi Prefecture and Tohoku region.

How to distinguish between delicious and fresh Fukinotou

Fukinotou, lush, leafless and in firm bud, about 5 cm in size. Choose one with a shiny and toned finish.

Prepare Fukinoto

For Fukinoto, peel off the outer bark and cut off the brown part of the roots. Cut it in half vertically, bare through the water and take out the pimple.

One point to make Fukinotou delicious

Fukinotou Miso is where you can enjoy the delicious taste of Fukinotou. Once prepared, add the boiled and chopped fukinoto to the sweet miso and knead is done. You can enjoy it as a vegetable dipping sauce. It can be frozen, but the scent is lost slightly.

7211_sansai4

7211_sansai4
Warabi is a wild vegetable with a pin tip and round end of shaft, and is characterized by its unique texture. It grows naturally in mountains all over Japan, and you probably have seen it.

Boiled and dried warabi can be cooked immediately available all year round, but raw warabi available from April to May is so popular as a seasonal vegetable that leaves you feeling springtime. The varieties grown in Tohoku and northern Kanto are the mainstream.

How to distinguish delicious and fresh warabi

The one where the shaft stretches and makes a cracking noise is the new one. Choose one with a strong fragrance and a smooth surface.

Preparation of Warabi

The decisive factor to the deliciousness of Warabi depends on the removal of acne. When removing the pimple, place the warabi in a basin of boiling water with baking soda and leave overnight. Then, decant the boiled water once and soak it with water for about half a day to remove the acrid substance.

One point to make warabi delicious

Warabi sardines contain highly toxic ingredients, so sardines need to be eliminated. The optimum temperature for storage is 5 ° C. It is easily damaged by wind, so please store it in a windless place.

About “Zenmai”

Zenmai is a wild vegetable with a unique flavor and chewy texture. The bare leaves of the wild vegetables of the fern family are edible. There is a small amount of raw natural zenmai, but the main products on the market are farmed products. Most zebras used in Japanese food are dry zebras that are rehydrated with water.

How to distinguish freshness

Fresh Zenmai has elasticity on shaft, bright colors and does not go black. Choose one with a soft end and tight fitting.

The season and time of Zenmai

Cultivated products are available from April to May. Most of the product on the market year round is Chinese zenmai.

Preparation of Zenmai

In the case of boiling in water, no pretreatment is required and can be used as starting. If alive, remove the fluff and boil in plenty of water until it turns green before using.

How to save Zenmai

When storing raw zebra meat, boil it, soak it in water and store in the refrigerator. If the water changes daily, it can be kept for about a week.

One point to make Zenmai delicious

It has many uses among wild vegetables, can be used as simmering dishes, simmering dishes, and namul dishes.

7211_sansai6

7211_sansai6

“Gyosha Garlic”, believed to be of the monks, is a fragrant, garlic-like wild vegetable that is in season from April to May. It is a perennial plant that grows naturally in the highlands and mountains. deep north of the Kinki region. In the past, it was considered a valuable wild vegetable because it could not be obtained in large quantities, but today, farming techniques are increasingly advanced and many horticultural products are marketed. Not only leaves and buds, but also underground stems 4 to 6 cm long are edible.

How to know fresh and delicious garlic

It smells like garlic, and the fact that it’s pinned to the tip of the leaf is fresh evidence. Avoid discolored leaves and cuts.

Prepare the garlic

Gyosha Garlic is less acrid, so if you peel the outer skin, you can boil it or use it to fry.

One point to make garlic delicious
The garlic shoots can be grated raw and used as a condiment. The leaves can be used as nira and can also deodorize meat. If you dab it with soy sauce, you get a regular dipping sauce.

You can enjoy springtime at the table with wild vegetables. If you have trouble picking up sardines or finding fresh food, you can use boiled or dried wild vegetables. By all means, please try wild vegetables, a spring tradition, at home.

references:


Method of preliminary processing and preservation of wild vegetables Tara flower buds, fukinoto, warabi, zenmai, garlic[hướng dẫn làm rau]

Lots of richness! Forest king “Tara no bud”

Tara smile

Tara buds are young shoots of cod, known as “King of wild vegetables” because of its rich and rich flavor. Open-air rows are available from March to April, but in recent years, many varieties have been grown indoors with mustard varieties, few spines. Puffy cultivated

It’s a bit small, but it will go on sale from around December.

* Planting mulch Make a water-filled container in a vinyl house, arrange the branches of the cod tree cut down about 10 cm in the upper part and heat up with a heater to administer. It grows and develops in a short period of time using a hydroponic method, in which grafted branches are lined up in a box.

How to recognize fresh and delicious buds

The fresh and delicious buds are characterized by stretchy, flaky, and thick thorns. Color is also a good indicator of freshness, so be sure to choose a color from bright yellow-green to green.

Prepare tara buds

Tara buds have hard roots, so cut them. Please also remove the hakama. Use after rinsing quickly and drain.

How to save tara buds

Wrap it in newspaper and store it in the refrigerator’s vegetable compartment.

One point makes the deliciousness of the bud

It can be used for various dishes such as leafy vegetables like sesame sauce, sesame sauce, and mayonnaise. It was just as good as tempura. Bitter and aromatic flavors are the staples of life, so try to eat them as soon as possible.

7211_sansai3

7211_sansai3

Among wild vegetables, Fukinotou makes you feel spring comes. It is indispensable as an ingredient to create the flavor of early spring and adorn the dish of spring day more beautifully. It is characterized by a chewy and bitter taste. It is a flower bud-eating vegetable that appeared before Fuki leaves appeared, and it is marketed from December to May, but the peak season is from February to March. The main cultivated variety is “Aichi Hayao “, produced mainly in Aichi Prefecture and Tohoku region.

How to distinguish between delicious and fresh Fukinotou

Fukinotou, lush, leafless and in firm bud, about 5 cm in size. Choose one with a shiny and toned finish.

Prepare Fukinoto

For Fukinoto, peel off the outer bark and cut off the brown part of the roots. Cut it in half vertically, bare through the water and take out the pimple.

One point to make Fukinotou delicious

Fukinotou Miso is where you can enjoy the delicious taste of Fukinotou. Once prepared, add the boiled and chopped fukinoto to the sweet miso and knead is done. You can enjoy it as a vegetable dipping sauce. It can be frozen, but the scent is lost slightly.

7211_sansai4

7211_sansai4
Warabi is a wild vegetable with a pin tip and round end of shaft, and is characterized by its unique texture. It grows naturally in mountains all over Japan, and you probably have seen it.

Boiled and dried warabi can be cooked immediately available all year round, but raw warabi available from April to May is so popular as a seasonal vegetable that leaves you feeling springtime. The varieties grown in Tohoku and northern Kanto are the mainstream.

How to distinguish delicious and fresh warabi

The one where the shaft stretches and makes a cracking noise is the new one. Choose one with a strong fragrance and a smooth surface.

Preparation of Warabi

The decisive factor to the deliciousness of Warabi depends on the removal of acne. When removing the pimple, place the warabi in a basin of boiling water with baking soda and leave overnight. Then, decant the boiled water once and soak it with water for about half a day to remove the acrid substance.

One point to make warabi delicious

Warabi sardines contain highly toxic ingredients, so sardines need to be eliminated. The optimum temperature for storage is 5 ° C. It is easily damaged by wind, so please store it in a windless place.

About “Zenmai”

Zenmai is a wild vegetable with a unique flavor and chewy texture. The bare leaves of the wild vegetables of the fern family are edible. There is a small amount of raw natural zenmai, but the main products on the market are farmed products. Most zebras used in Japanese food are dry zebras that are rehydrated with water.

How to distinguish freshness

Fresh Zenmai has elasticity on shaft, bright colors and does not go black. Choose one with a soft end and tight fitting.

The season and time of Zenmai

Cultivated products are available from April to May. Most of the product on the market year round is Chinese zenmai.

Preparation of Zenmai

In the case of boiling in water, no pretreatment is required and can be used as starting. If alive, remove the fluff and boil in plenty of water until it turns green before using.

How to save Zenmai

When storing raw zebra meat, boil it, soak it in water and store in the refrigerator. If the water changes daily, it can be kept for about a week.

One point to make Zenmai delicious

It has many uses among wild vegetables, can be used as simmering dishes, simmering dishes, and namul dishes.

7211_sansai6

7211_sansai6

“Gyosha Garlic”, believed to be of the monks, is a fragrant, garlic-like wild vegetable that is in season from April to May. It is a perennial plant that grows naturally in the highlands and mountains. deep north of the Kinki region. In the past, it was considered a valuable wild vegetable because it could not be obtained in large quantities, but today, farming techniques are increasingly advanced and many horticultural products are marketed. Not only leaves and buds, but also underground stems 4 to 6 cm long are edible.

How to know fresh and delicious garlic

It smells like garlic, and the fact that it’s pinned to the tip of the leaf is fresh evidence. Avoid discolored leaves and cuts.

Prepare the garlic

Gyosha Garlic is less acrid, so if you peel the outer skin, you can boil it or use it to fry.

One point to make garlic delicious
The garlic shoots can be grated raw and used as a condiment. The leaves can be used as nira and can also deodorize meat. If you dab it with soy sauce, you get a regular dipping sauce.

You can enjoy springtime at the table with wild vegetables. If you have trouble picking up sardines or finding fresh food, you can use boiled or dried wild vegetables. By all means, please try wild vegetables, a spring tradition, at home.