Green vegetables are many nutrients! Tsurumurasaki, Moroheiya, Ashitaba, Petit Vert, Sprout Cabbage

Tsurumurasaki introduction

Tsurumurasaki is a vine of the genus Tsurumurasaki of the Tsurumurasaki family. Because it is soft and has no thickness, it is very suitable for dishes such as hot pot, hot pot.
In the summer, it is sometimes planted on patios for landscaping and shade. The flowers are white and the stems are red and purple in general.

Although resistant to high temperatures and humidity, it is also susceptible to cold exposure, so it is available from July to October. You can also eat flower buds that appear in early fall.

How to distinguish a fresh Tsurumurasaki

Choose those sold with a fresh cut of the stem and leaf tip. In addition, it is recommended that the flower buds have no flowers.

Method of preparing and preserving Tsurumurasaki

To make Tsurumurasaki, boil it in boiling water, then cool it. Soft leaves, so boiled quickly. Once boiled, you should use it as a soup, fried food, hotpot food or sesame sauce.

To preserve, you wrap the stem with damp newspaper and put it in the vegetable drawer. If not to use immediately, boil it and store it in the refrigerator freezer.

Introducing Moroheiya

Moroheiya is a vegetable of the genus Tunaso of the Shinanoki family, also known as the “king of vegetables” because of its high nutritional value. It has a unique taste and a soft okra-like texture, and is rich in vitamins and minerals.

It is still eaten locally, as it is recorded in ancient Egypt, and you can see that it has been loved by everyone since ancient times. It will be available from July to September.

How to know the fresh Moroheiya

When Moroheiya loses its freshness, its leaves become stiff. Therefore, choose one that is firm on the leaves and stems, has no black spots on the leaves, and has a fresh beard under the leaves.

Prepare Moroheiya and recommended dishes

When Moroheiya’s leaves are chopped, a unique slime is released. So, should be boiled quickly, chopped, eaten like syrup.
When prepared, the hard stems and soft leaves are cooked separately. First, wash Moroheiya thoroughly in a bowl of water, remove the leaves and boil them separately. Try to use boiled foods such as pickled foods, fried foods, soups, sardines and fried foods.

Introducing Ashitaba

Ashitaba is a vegetable of the genus Shishiudo of the Seri family. Rich in vitamins and minerals, it is also known as a healthy vegetable. It is rich in fragrance and has a refreshing taste. It also has a special adhesion, containing a flavonoid called chalcone, which can be said to have strong antioxidant effects.

It is grown as a specialty vegetable mainly in Oshima and Hachijojima. The name comes from the fact that young shoots are picked and made for food, and even if they are picked today, new shoots will grow tomorrow.

It was used as a herb during the Edo period. Ashitaba’s season is from February to May.

How to recognize fresh Ashitaba

The leaf tips are hard and the stems are thin, which is a sign of freshness. Has brown and green stems, but green is preferred for its appearance.

Prepare Ashitaba and recommended dishes

Ashitaba has strong astringent properties, so boil it with salt first. When using hot oil like tempura, cook it over. Recommended for tempura dishes, rice cakes, spices, soups, etc.

Introducing Petit Vert


Petit veil is a vegetable of the genus Abrana of the Abrana family. It is a headless sprouting cabbage

and is characterized by sweet and soft.
Petit Veil was developed in Iwata City, Shizuoka Prefecture, by crossing cabbage with kale, which is commonly used as green juice. It is said to contain twice the amount of vitamin C as kale.

Petit veil is winter, and it is available from December to April.

* First: Cabbage leaves and the like are stacked to form a sphere.

How to define a new small curtain

The fresh petit film has no yellow leaves and the cut is fresh. In addition, fresh and small leaves are also recommended.

Prepare the veil and recommended dishes

When preliminary processing, wash thoroughly between leaves. After boiling, add the salad, sesame seeds, and soy sauce.

Even if you make a salad, heat it up. It is also recommended to use it as an ingredient for fried foods, soups and dumplings.

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Bud cabbage is a vegetable of the genus Abrana of the Abrana family. It has a round shape to taste and bittersweet. It is often used for stewed vegetables such as stews.

It is said that vitamin C is three times more than cabbage. The germination season is from December to February, the market is from October to March.

How to recognize fresh sprouts

Choose from 2 to 3 cm in diameter, round and stretch, dark green with no scratches, fresh stalks.

Prepare cabbage sprouts and suggested dishes

Peel one or two of the radish leaves, cut the attached hardware into thin slices, and then cross-cut at the core before cooking. Recommended for stews, butter fries and pot dishes.

For storage, put in a plastic bag in the vegetable chamber. If boiling is difficult, you can store it in the freezer of the refrigerator.

Green vegetables are vegetables that add color but also have high nutritional value, which can be applied to many different dishes. Just boiling can be eaten quickly, so why not use it for the daily table?