How to raise a Shungiku child? How to choose and preserve fresh and delicious food

Shungiku is a grateful factory

Shungiku is characterized by a unique scent and a soft texture. The softness and aroma of the leaves are important, but they are very perishable and must be handled gently. Native to the Mediterranean coast, it is a plant for flower viewing. Since it was refined as food in China, it has gained popularity in the surrounding East Asian countries. In Japan, it has been actively cultivated since the end of the Edo period.

Shungiku can be broadly classified into large leaf species with shallow cuts, intermediate species with deep cuts, and small leaf species with small leaves.

How to distinguish delicious and fresh shungiku

The fresh and delicious Shungiku has a high aroma and is overall solid, with a dark green color that extends to the tips of the leaves. Choose a body that’s thin and not too dry. The characteristic of fresh shungiku is that the leaves are attached at the bottom of the stem.

Shungiku Nutrition

Carotene, abundant in Shungiku, converts into vitamin A in the body and protects the body from harmful active oxygen produced in the body and enhances immunity. It also works to maintain skin and health. It also contains ample amount of vitamin C so you can expect great skin beautifying effects.

It is said that the unique scent ingredient promotes digestive function and helps digestion and absorption.

How to save Shungiku

Shungiku is fragile and needs to be carried and stored with care. When storing, wrap it with damp newspaper, put it in a plastic bag and then put it in the refrigerator’s vegetable compartment. If you lay it on its side, the stem will bend, so store it upright. The scent is easy to fly out, so try to eat it as soon as possible after buying.

It has a strong flavor, so be careful not to store it with something that easily evaporates the scent. If any of the leaves are damaged, discard them before storing.

Shungiku season and time

It is a leafy vegetable that is marketed year round. Due to the high demand as a pot ingredient, it is most commonly sold in winter. Rich in Vitamin C, Shungiku is the perfect product for winter health care. In addition, pods grown from winter to spring are crispy, soft and fragrant. Using your hands to tear the leaves and eating raw like salad is also very delicious.

Prepare Shungiku

The shungiku is less acrid and requires no preparation like boiling, and can be added to a pot or similar. When boiled or boiled, do not overheat because the vermicelli is soft and easy to break.

When you boil the rice cakes and spices, the trick is to separate the leaves and stalks and boil quickly. Add about 0.5% salt to boiling water, add the stem to boil for 40 to 50 seconds, then add the leaves to boil for 20 to 30 seconds. After boiling, you should not bare the water, but use it to cool it down to smell it and eat it very well.

What is a unique scent? Tips for feeding children

Shungiku’s unique scent includes about 10 types such as α-pinen and perylaldehyde, so it is difficult to remove the scent. If you fry or boil it, the scent will melt and you will experience a stronger aroma, which can make it difficult to eat.

Quickly grill the surface of the pan and combine with sesame oil to make the child easy to eat. It is also recommended to mix it with rich ingredients like walnuts, sesame seeds and peanuts.

How to eat delicious Shungiku

If overheated, the soft vermicelli fibers will be lumpy, so be careful to cook quickly. Once in the pot, place last after the other ingredients are done. You can enjoy various dishes like miso soup, spicy sauce and tempura.

If you want to fully enjoy the scent of Shungiku, we recommend pasta. If you put it in a mixer instead of basil and finish it like genovese sauce, you can make a dish that you can serve in the store.

Types of shungiku

Otafuku Shungiku

It is one of the large leaf species and is characterized by shallow, thick, and plump leaves. It has a gentle fragrance and a nice texture, so it is recommended for pots.

Shungiku, a funny vegetable for adults. I think there are many people who are not good when they grow up but have fallen in love with the unique scent. Because it contains a lot of vitamin A and vitamin C, it can bring beautiful effects to the skin, this is also a vegetable that women are very happy with. Why don’t you use it not only for the pot but also for the tempura and miso soup every day?

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