Cub came to Japan during the Yayoi period
Cub is a vegetable of the genus Abrana of the Abrana family. “Suzuna” of seven spring herbs is one. It seems like an ancient Japanese vegetable, but it is believed to have originated from Afghanistan in the Middle East or in Southern Europe on the Mediterranean coast. I came to Japan around the Yayoi period. It is believed that eastern species entered western Japan from Siberia through China, and western species entered eastern Japan from Europe via the Korean Peninsula.
The cubs are categorized into “large cubs”, “medium cubs” and “small cubs” according to their size. Most of the items bought at supermarkets and Yahyakuya are “small cubs”, and most processed products such as pickles are “large cubs”. In recent years, bright colors such as red, yellow, and purple have become very popular in the restaurant industry.
How to distinguish a delicious piglet from fresh
A luscious one with lush, pin-shaped leaves and firm, round roots. Choose one that has a smooth, glossy texture and doesn’t have cracks in the surface. Light green stems are evidence of freshness. If you grow too much, the streaks may be stiff and the streaks may have entered, so be careful.
Be careful if there are brown stains or discoloration on the surface of the cub. Stains are evidence of reduced freshness. It is possible that the water has been drained and nutrients such as vitamins have decreased.
Like Daikon, the seedling’s roots are rich in diastase, which can help promote digestion. It is also rich in folic acid and has an important role in the physical development, blood-forming and normal development of the fetus, so pregnant women should actively eat it.
Not only the leaves are delicious but also very nutritious. In addition to carotene, in addition to vitamins B1 and B2 which are believed to have sugar metabolism, it is also rich in vitamin C, effective in preventing cold and beautifying the skin. Vitamin C contained in the leaves of the cub is equivalent to a bunch of water spinach in a bunch of cubs.
How to save the cubs
When storing at home, remove the leaves, wrap them in a plastic bag or plastic wrap to prevent them from drying out, and store them separately in the refrigerator’s vegetable compartment. Although the leaves are nutrient dense, they tend to swell, so it’s a good idea to cook them on the same day of purchase. If you cannot cook during the day, boil it in hot water with salt, divide it into small portions and store in the freezer. It is very convenient as it can be used easily for miso soups, soups, and soups.
Season and time block
The cold season is from October to April, but it is available year round. In particular, cubs from Chiba prefecture, which has the largest share of calf production and Saitama Prefecture, which has the second largest share in herd production, are shipped throughout the year.
Use your cubs wisely
Eat roots with a variety of recipes
The tuberous roots contain a lot of digestive enzymes. Digestive enzymes are heat-sensitive, so when cooking bacon, you should eat them raw as a pickle dish or salad along with dishes like boiled.
Cubs come in different sizes and flavors! ??
The large-sized tubers when boiled have a rich sweet taste, so they should be boiled until they are cooked. The small ones are crunchy and are ideal for salads and pickles.
Prepare the cubs
Radish is a convenient vegetable that can be cooked without boiling because it is less acrid. Take care not to overheat because it’s easy to cook. When boiling with other vegetables, add in last.
One point to make the cubs delicious
To boil a herd of pure white color
If you want to boil the pure white cubs, peel the thick skin for a nice shell. The thick bark should be used for kinpira and pickles, and used as another dish on the table.
The leaves are frozen and cooked
It’s convenient to add boiled and frozen bodhi leaves as an ingredient to miso soup without thawing.
Kinds of cubs
It is a small animal with soft and sweet meat quality. The base of the stem is purple, when soaked in vinegar will turn pink, which is ideal for coloring the pickles.
Sun vegetable cub
It is a special product of Shiga prefecture, and although it is called cub, it looks like a thin daikon. The meat is hard so it is very suitable for pickles.
Child is yellow
Originally a European breed. By heating, not only the surface but the inside also becomes bright yellow. It is also recommended to color the stews.
Red cub (warm sea cub)
A baby tiger cubs red on the outside and white on the inside, produced by the Yakihata agriculture in Yamagata Prefecture. It is mainly used for pickles.
Radish is a vegetable that has many ways to cook. If so, you can use it to cook miso soup, pickles, and sautéed guise leaves very conveniently. This vegetable is recommended for pregnant women because it is rich in vitamins, carotene and folic acid, the nutrients that make up the body.
How about making a mild pickle that you can easily make at home with these colorful pups?