5 types of confectionery Delicious food spots and preservation of Wasabi, sansho seeds, Hojiso, young buds, onions, tree buds

About wasabi

Wasabi, which is famous for its spicy nose and unique scent, is attracting attention with the name “Wasabi” in the world as an indispensable confection in Japanese food.

Among them, wasabi produced in places with clean water like swamps and mountain rice fields are common. Field wasabi plant is also gaining attention in recent years because it is small and easy to use. It is a great side dish that can be expected to have an appetite boosting and bactericidal effect as well as a tingling taste.

How to distinguish delicious and fresh wasabi

Lush Wasabi with lush consistency with uniform thickness and firm roots. Avoid black spots on the trunk and trunk, as they are considered stale.

Wasabi nutrition

Wasabi doesn’t have this amazing special nutrient, but among spice vegetables it is high in the calcium that makes up the body and bones.

How to save wasabi

When storing, wrap it with wet newspaper and keep in the refrigerator’s vegetable compartment for a long time. It can also be preserved by placing the roots in a bucket that can be soaked in water. If you store it in water, change it often.

Another point for making delicious wasabi

When you want more spicy

If you want to increase the spiciness of the wasabi, put a little salt or sugar in a grating plate and lower it for more spices. You can also increase the spiciness by using a kitchen knife after grating.

To maximize the flavor of wasabi

It is best to grind new. Instead of scraping in large quantities, store them in a thin stem and shred each use.

Grate wasabi mulch from leaves

The closer it is to the stem, the stronger the aroma and spiciness, so when scraping, scrap from the leaves. If you use a metal extractor, grind it and immediately transfer to another container.

An Introduction to the Sansho Fruit

Sansho no Mi is a type of confection that makes you fall in love with its numbing spicy taste. It has a strong pungency, but its stimulus is characterized by not being pulled back immediately.

The season is around May, but it is marketed year round as a processed product like boiled rice, rather than fruit.

The Sansho fruit is also known as “Aoyamasho” or “Jitsusansho”. What is called a “sansho powder” is the portion of the crushed shell left over after the fruit has hatched.

How to recognize fresh and delicious amomum fruit

The sansho fruit is fresh and delicious when young and immature. Those with a strong aroma, dark color, and soft fruit are the fresh ones.

Another point to make Sansho’s fruit delicious

Prepare a Sansho fruit

Remove it from the branch and bring to a boil until it is flat as you pinch it with your finger. Taste and soak in water until no noise occurs. Sansho fruits can be frozen by boiling them.

Crepe pepper

Once done, cook with Jakoto and you’ll have a handcrafted chirimen sansho.

Spicy ingredients of Sansho

The spicy ingredient of the Sansho fruit is also known as “Sunshoor”. Since it has a local anesthetic effect, if you eat Aoyama Sho, you will feel a tingling sensation in your tongue.

About Hojiso

Hojiso is the purple flower part of perilla. It is requested as a crown which makes sashimi sashimi instantly stunning. It has a refreshing scent like perilla.

Plants with lilac flowers are called hodos, and plants with falling flowers and falling fruits are called hodos.

One point to make Hojiso delicious

When washing fruit, it is easy to pay attention and wash it carefully. Requires good drainage, but can be removed thoroughly by using kitchen paper over it.

Introduce scallions

Onions are grown into thin onions that look like needles by planting dense onion seeds and about 8 cm long. In recent years, hydroponic vegetable cultivation has become popular, it is also available in the market every year. It is also very popular as a sushi ingredient and is a common confectionary used in high end Japanese restaurants.

One point to make the onion to sprout deliciously

Sprout Negi is a slightly premium treat that is perfect for filling and sushi, and is also known as Hime Negi. You can cut the roots and eat as it is. Be careful as it is a perishable ingredient.

Introduction of shoots

The bud tree using the young buds of the Sansho tree as a nipple is a tree of the genus Sansho of the Mikan family, with a refreshing scent and stimulating numbness on the tip of the tongue.

The kaleidoscope is often used for business rather than for home use.

One point to make the shoots delicious

The freshness of the season can be produced with the shoots in spring from March to May. Use it as a mulch when cooking with spring ingredients like bamboo rice and simmering dishes.

Gently wash the buds before use, wipe off any moisture with kitchen paper and tap gently with the palm of your hand right before applying to release the fragrance.

When using home confectionery, it is better to use a tube. However, the aroma and texture of the medicinal taste will stand out when consumed fresh. If you pay attention to the preservation method, wasabi will last for a long time, so why not start with fresh wasabi?