Recommended Chinese vegetables for pickles and fried foods Taasai, Kushinna, Pakchoi, Makomotake, Zasai

Introducing Taasai

Taasai is a vegetable of the genus Abrana of the Abrana family. It features soft leaves, has no habit and you can enjoy it even when you boil it fully. Although a member of Hakusai, it is a variant of the headless Pakchoi

It is a standing stem in the summer, but the leaves spread to the ground in winter. It is also the parent vegetable of the “Chijimi spinach” that has a similar shape. Seasonality is from November to February of the following day.

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

How to define fresh Taasai

In the flat, curly winter season, it is recommended to use the kind with dark green color. Choose a tree with long stems and green leaves in summer.

Taasai preparation and cooking method is recommended

Taasai has a fast flame path so the heating time is short. It does great with oil, so you should add sesame oil or fried tofu when cooking frying or sardines. In winter, it goes well with whole milk dishes, soups and pot dishes.

Kushinsai is a vegetable of the Sweet Potato genus of the Hirugao family. In addition to Kushinsai, it is also known as Tsusai and Asagaona.

Since it is a tropical Asian vine, it is heat resistant. Primarily, young leaves 20 to 30 cm from the top of the vine are edible. The stems are crispy and the leaves are sticky. It will be available from late June through November.

How to distinguish fresh Kushinna

Choose a green that is clean and transparent, will not discolor at the tip of the cut and has a moderate elasticity on the body. The trunk is hollow.

Kushinna preparation and recommended cooking method
It goes well with dishes like fried foods, soups, sesame sauces and eight stock dishes. Cook the stem and leaves separately.

The trunk is torn and becomes a clean curl when placed in cold water. Enjoy the raw crunchy texture as it is. The leaves are heated and love to lose fat. When boiling leaves, the shorter the cooking time the better.

Pakchoi is a Chinese vegetable from the genus Abrana of the Abrana family. A picture with a small white axis is called “Pakuchoi” and a picture with a green axis is called “Chingensai” without a title. It is also the same as Taisai’s mother.

Also known as Cantonese Hakusai, it is out of habit and is used in many dishes. In China, it is usually dried for storage.

How to identify fresh pakchoi

Pakchoi is a vegetable with beautiful white stems. Therefore, choose one with a white body and no scratches, and one with a round and thick body.

Pakchoi preparation and cooking method is recommended

Add salt to boiling water and boil for about 1 minute from the tubers. Boil the leaves quickly and take them in water.

When preparing fried foods, fry them on high heat for a short time as the fire passes quickly. Since it’s nothing special, it suits both dark and pale seasonings. We also recommend steamed foods, sauces, rice cakes, spices and soups that take advantage of the whiteness of the stem.


Makomotake is a vegetable of the genus Makomo of the Rice family. The texture is similar to bamboo, milky white and slightly sweet. Kurobokin parasites the young shoots of Makomo that live on the edge of the water and feed on young bamboo shoots. It is mainly imported from Taiwan and China, and is harvested from April to November.

How to recognize fresh Makomotake

We recommend that you choose the ones that do not have scratches or changes in color, have a glossy surface, have moderate elasticity, and the cut tip is fresh and fresh.

Makomotake preparation and recommended cooking method

Makomotake is basically peeled and the white part is cooked. It is also used as a substitute for bamboo shoots but has a milder scent than bamboo shoots, so it is combined with fish or meat.

When simmered, it has a sweet taste that goes well with sukiyaki, sauces and soups. You can also apply olive oil and bake it very well.

Zasai is a vegetable of the genus Abrana of the Abrana family. It is famous for being a Chinese pickle. In recent years, raw foods such as salads have also been distributed. The raw type has a bitter and sweet taste, and the leaves and stems have a spicy taste.

Processed pickles are available all year round, but the raw season is winter.

How to define fresh Zasai

Zasai can also eat thick stalks. It is recommended that the roots are not damaged, the leaves are green, and the leaves are even more severe.

Cut the body and skin of Zasai into pickles and salads. The chicken skin and leaves will absorb the oil, so it’s a good idea to fry them.
Noodles taste different depending on the part so you can eat them all the time. If you don’t like the special bitterness, you can make this dish easier to eat by combining with eggs and processing into champloo.

Many Chinese vegetables are very oil-absorbent and you can enjoy them just by frying them quickly. Also, since there are a variety of vegetables with few habits, it is suitable for any cooking method. It is versatile as a main dish when fried with meat, or as a side dish.