The perfect leafy vegetables for pots Nutrition and how to eat Mizuna, Seri, Creson and Karasina

Introducing the Series

Seri, one of the seven spring herbs, has long been familiar to the Japanese and is a vegetable with a refreshing and chewy aroma. The main varieties are “Shimane Midori”, but there are many indigenous varieties that originally existed in Japan, and there are a variety of farming methods ranging from field cultivation to rice field cultivation.

In nature, it grows densely in places with clear flowing streams, it is thought that it is called “series” because it looks like a competition.

Since there are only vegetables with a long history, they are often associated with dishes with local climates, and they are one of the indispensable ingredients for Akita’s Kiritanpo Nabe and Damako Nabe.

It is easy to get confused as it looks like a tricuspid tree, but as the name implies, the tricuspid tree has three leaves, while the series has five.

How to distinguish a series of fresh and delicious

Delicious series is dark green with firm leaves. Also, choose a fresh one, the leaves won’t discolor black and the stems and leaves won’t shrink.

Nutrition Series

Since the series is rich in iron, this is a vegetable we want to actively eat by growing women and pregnant women. It also contains carotene and vitamin C.

One point to make the series delicious

The raw leaves can be used as a seasoning. Mixing a small amount with Komatsuna or spinach will be easier to eat and increase the aroma and flavor.

When combined with a pot, it would be suitable for a pot using chicken water like Kiritanpo. Also, in Miyagi, there are many stores where you can eat hot pot menu with series as the main product, like a new specialty, “Sendai Seri Nabe”.

Introducing Mizuna

Mizuna is characterized by a crunchy texture and is an easy-to-use vegetable that works well with pots and salads. Originally a salted vegetable grown mainly in Kyoto, it has a firm stalk, strong taste and aroma. As it spread across the country from Kyoto, it is sometimes referred to as Kyona in areas other than Kyoto.

With old farming methods, it is sometimes grown in large herds of about 4 kg / head. However, in recent years, the habit of eating Mizuna raw as a salad has taken root and it is now sold in small quantities. The hydroponic method is also popular, and it is characterized by sparse stock and little flavor. Currently, it is distributed all year round, but the base season is winter.

How to distinguish delicious and fresh Mizuna

Delicious Mizuna has straight leaves and pins. Also, choose the one with light green to green leaves.

Mizuna Nutrition

Mizuna is rich in vitamin C and carotene. Vitamin C is involved in many nutrients in the body and is also an essential vitamin for collagen production. It is an indispensable vitamin for maintaining the health of the skin and bones and boosting the immunity, so I am very active during winter when I usually eat pregnant.

Another point to eat delicious Mizuna

When eaten as an ingredient in the pot, you can enjoy its crunchiness by adding it right before serving. Also, in the case of “Red Shaft Mizuna”, which is characterized by a purple-red stalk, you can leave a bright reddish purple color by placing it in the pot after boiling in hot water for the best advantage the color of the trunk.

When making salad, can eat a lot by rubbing with a little salt. Since the roots of outdoor products are contaminated with soil, wash them thoroughly before cooking.

Introducing Creson

Creson is a vegetable of the genus Abrana of the Abrana family and is characterized by a refreshing aroma and a unique spicy taste. In Japan, it is a leafy vegetable commonly used in the restaurant industry, and has been served as a side dish with steaks and as a watercress salad at restaurants. In recent years, it has been used as a salad ingredient in ordinary households, so it has become easier to buy at supermarkets.

There are many wild species in clean water land all over Japan, but the main product is cultivation, which is marketed year round.

One point to make Creson delicious

Recently, the number of ways to eat watercress in pots like shabushabu has increased. Cut hard stems at the base before use.

Also, since Creson can be said to have antibacterial effects it’s ideal for lunch as well. It goes well with olive oil, so use the fried watercress as a lunch break.

Introducing Karashina

Karasina is a leafy vegetable characterized by a slightly spicy and mildly spicy flavor, and has rapidly gained popularity for hot pot dishes in recent years. There are many varieties, and they can be divided into succulent takana groups such as leaf karashina and takana. The new species of Hakata Karasina was created from the lateral buds of Karasina.

There are local varieties in many different places and they are characterized by being relatively spicy. It will be on the market all year round, but the main season is from February to April.

How to distinguish delicious and fresh Karashina

Delicious Karashina has dark and fresh leaves at the tips, and leaves that grow down to the base of the stem.

One point to make Karashina delicious

Karasina is suitable for the ingredients in the pot because it does not become brittle even when heated. Western karasina can be eaten raw, but the local Japanese varieties are very spicy, so you should boil them quickly and cook them. By heating, the spicy taste is reduced, easily irritating the unpalatable and children.

If you like the spicy taste of Karashina, a sandwich with meat like ham and chicken is also delicious. Karashina’s spiciness was even more pronounced.

There are different ways to enjoy a pot. It’s also fun to change the soup, change the ingredients and find your favorite pot. Why not try new vegetables as ingredients for pots, change taste from the vegetables you use often.