Parsley is a vegetable of the Dutch genus of the Seri family, and due to its strong aroma, it is often used as a side dish or as a decoration. In addition to vitamins and minerals, iron is also rich in carotene, which is believed to have antioxidant effects.
It is mainly divided into two types, a non-shrink smooth leaf and a miniature leaf type, and in Japan, the curl is the dominant leaf. The representative varieties of plain leaves are “Italian parsley”, and curly leaves are “Moscard parsley”.
Its place of origin is the Mediterranean coast, it is said that it was first brought to Japan by a Dutch ship in the 18th century. It is currently cultivated in Nagano, Chiba and Shizuoka prefectures.
How to recognize fresh parsley
Choose one with dark green and glossy leaves. If the leaf tip is white or dry, the leaf is stiff and has a bitter taste.
Method of preparing and preserving parsley
Thoroughly wash the parsley with running water to the best parts of the leaves, wipe off any moisture with kitchen paper and use it for cooking. When in use, it is divided into small pieces, which are very easy and should be put in a plastic bag and frozen.
Since parsley shrinks from the leaves, place it in a plastic bag stored in the refrigerator’s vegetable compartment. When storing frozen, separate dried ingredients into leaves and stems before storing.
Recommended dishes use parsley
Parsley can not only be used as an adjunct to medicine, but it can also be used as a salad or fried flour. Adding chopped parsley to fried foods improves the flavor and increases the rate of carotene absorption.
Parsley has little aroma and habit and is often used as a garnish for soups and sweets.
Sanchu is a vegetable of the Akinonogeshi genus Kiku. It is out of habit and is as popular as a wrapped vegetable when eaten on a barbecue. There are various shapes such as oblong ovoid and long ovoid with pointed tips. Because it is hydroponic, it will be available all year round.
How to recognize fresh Sanchu
It is recommended that leaves are not cracked, scratched, broken, thin shaft, large leaves are recommended. The hard leaf type can also be used as a substitute for seaweed in hand rolled sushi.
Prepare Sanchu and suggested dishes
If you put Sanchu in cold water before eating it, it will have a crispy texture. Since it is heat resistant, it retains the crispness even when frying.
When wrapping meat or ingredients, crush the filling to make it easier to wrap. Recommended for wrapping vegetables, salads, sandwiches, etc.
Egoma is a vegetable of the genus Shiso of the Shiso family. As a result, the leaves have a perilla-like scent. The seeds resemble sesame seeds and are also used as an oil by pressing the seeds. Egoma oil has high antibacterial activity and is also favored as a healthy food. It is commonly used for sashimi, tempura and Korean dishes. It is available all year round, but the egoma season is summer.
How to identify fresh green turtles
Choose those with dark green leaves that are still fresh, with pin tips, and cut leaves and heads that will not discolor.
Prepare Egoma and proposed dishes
Egoma leaves can be cut into small pieces and used as flavoring or vinegar. When cut into pieces, you can wash it off by rolling from the edge before cutting.
To enjoy Egoma’s original fragrance, you should also chop it up with Togarashi Miso to make a sauce for the dish.
It belongs to the genus Ginkgo of the Ginkgo family and is the fruit of the Ginkgo tree. Once cooked, it is characterized by a slightly bitter taste and a firm texture.
Cultivated species include early mature “Kinbei” from August, mature species between “Kuju” and “Eigami”, and late mature species “Fujikuro”. Since it is a lovable species, it travels year round, but the season is from August to November.
How to recognize and prepare fresh ginnan
Choose one with a dry and white surface surface that does not produce a shaking sound.
Put ginseng and a suitable amount of salt in a tea bag, heat in the microwave for about 1 minute, remove the shell while still hot, you can easily cook.
How to eat ginnan
You can enjoy it as an ingredient in tempura dishes, steamed tea bowls, skewered as a variation of grilled chicken, or grilled as a snack.
Introduction to edible hozuki
It belongs to the Hozuki genus of the family Eggaceae, has a similar sweet and sour taste to a mango flavor and is therefore served as a dessert. In addition to being eaten raw, it is coated with chocolate and processed into jam.
Also known as “Physalis”, it will be available from August to November. Decorative hozuki contains toxic ingredients, so be careful not to confuse it with edible hozuki.
How to recognize and prepare fresh, edible hozuki
Choose one that is really firm and glossy, firm and firm, and the one that is fresh.
To prepare, you peel the outside and wash it thoroughly. When using it for decoration, wash it with skin and wipe off any moisture on skin before using.
Recommended way of eating
It is often used as a dessert ornament or processed product like jam, but it can also be used as an ingredient in chocolate sauces.
Radish is a vegetable of the genus Daikon the family Abrana and is also known as “Hatsuka Daikon”. It’s crunchy and a bit spicy.
It has been enhanced for salads, and those with red and round tubers are the mainstream. Also available in white, pink and an elongated shape. It is available in the market year round.
How to recognize and prepare fresh radish
Choose radishes that have thin, straight radishes and less beard and lustrous green leaves. If you want to eat it like a salad, slice it and let it dry in cold water.
Recommended way of eating
It is commonly eaten as a salad, but it is also recommended to use the leaves as a soup or fried rice ingredient, or actually as a pickle or soup.
Side vegetables are vegetables that add color and aroma to the dish. You can use it as a side dish, but you can use it in a variety of ways like salads, soups, and fried foods. Why don’t you take an active role as a famous cooking curator?