Indispensable in Japanese cuisine! How to preserve and cook Mitsuba

Mitsuba can be eaten in Japan and China

Mitsuba is a vegetable of the genus Mitsuba of the Seri family, and its production has been expanded with the spread of hydroponics. It is thought to be native to East Asia, and is still grown mainly in East Asia. I was surprised that only Japan and China are edible.

It has been popularized as a spring fragrance in Japan for a long time, and cultivation began around the Edo period. It is said that softened cultivation began early. Even today, it is an indispensable herb in Japanese cuisine.

There are not many varieties of differences, and different names are given depending on the cultivation method and shape. The types sold with root foam are grown using today’s mainstream hydroponic methods.

How to distinguish a delicious honey bee from fresh honey

The fresh Mitsuba has a strong fragrance, not fresh and dry. Choose one with a tip that is firm from base to tip. Since it is a colorful vegetable it is also a check point to see if green is beautiful and fresh. When choosing cut honey, choose a pure white body and a diameter of about 2 mm.

Mitsuba Nutrition

Carotene, abundant in Mitsuba, is converted to vitamin A in the body and may have antioxidant effects against harmful active oxygen produced in the body. It helps in the function of immune cells, protects mucous membranes and keeps skin healthy.

The unique scents are attributed to Mitsubaen, Cryptotenen, etc, but these scents can have a mental stabilizing and digestive-promoting effect. Since it also contains a lot of potassium, it excretes excess sodium in the body and fights inflammation. In addition, it also contains vitamin A and vitamin C.

How to save Mitsuba

The most important thing to keep in mind when storing honey is not to let it dry out. As the water evaporates and dries up, the precious scent will follow it. Cover with wet newspaper and place it in a plastic bag stored in the refrigerator’s vegetable compartment. It is better to store the stem in a stretched state without being bent. The scent is easy to fly, so eat it early.

The season and time of honey

Goji berries can be planted using hydroponic methods. Furthermore, since Japanese food is indispensable, it is in high demand and available in the market year round. The season of cutting honey is from autumn to winter, wild honey is available all year round.

Mitsuba’s preparation

After removing the roots and tying lightly with a rubber ring, place in a bowl filled with water and shake to remove dirt such as mud and dust. If you don’t have time, hold it in your hand and rinse it off with the tap.

One point that makes Mitsuba delicious

Knot Mitsuba

When decorating dishes and soups, you can not only cut the leaves into small pieces and sprinkle them, but also tie them up to look beautiful, very suitable for decorating Japanese dishes and Tet.
To make knotted honey, put in boiling water, cool in cold water, fold in half in the middle of the stem and tie.

Mitsuba is susceptible to heat

Mitsuba is a herb that can be eaten raw and is very sensitive to heat. If you boil it too well, the color and texture will deteriorate, lose the scent, so when you boil, just dip in hot water.
Also put on a hot pot of soup, if placed on a hot object for a long time, the leaves will lose color. Please decorate it right before serving the food.

Mitsuba is the top dish

If you have a strong fragrance and can’t eat it alone with Mitsuba, you can enjoy it by cooking it with oil. It is easier to eat if you have tempura or fried butter.

To highlight vegetable juices

As an ingredient for vegetable juice, it is a good highlight to add to juices such as carrots, cabbage, tomatoes and apples.

Types of honey

Honey

Also known as “Ao Mitsuba”. Not only the leaves but also the stems are also green, making them very suitable for salads.

Root honey

It is characterized by a higher aroma of honey fibers. Is a honey bee with white stems and soft roots due to soft white planting.

Mitsuba is a herb that has been loved by the Japanese for a long time. The colors of ordinary dishes, special occasion treats and traditional Japanese food decorations are indispensable. Mitsuba is rich in nutrients such as vitamins and carotene. Why don’t you use it for your regular dining table?

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