The perfect Western vegetable to accentuate Eshalot Pearl Onion Horse Radish Luberb Echalet

Introducing Eshalot

Eshalot is a vegetable that looks like a small onion, but is less sweet than an onion.
In France, it is widely used as a secret ingredient in cooking. Especially in winter, people often eat raw oysters with chopped eshalot and red wine vinegar.
Most of the Eshalots are imported from France and the US, but because they can be preserved, they are sold domestically all year round.

How to know Eshalot delicious and fresh

Eshalot is delicious with freshness, has no mold on the skin and no young shoots. Try to touch it and choose the hairless one.

One point to make Eshalot delicious

When using Eshalot for cooking, like onions, shred the onions and fry them slowly over low heat to make the dish fragrant and rich. It can be widely used for secret flavors of sauces and sauces.

It is advisable to add the raw ingredients to the sauce as it will add more color and flavor than other onions.

Introduction to Onion Pearl

Onion is a small onion with a beautiful shiny shell. Generally, the white ones are called pearl onions and the red skin is called ruby ​​onions.

They range in size from about 1 cm in diameter to the size of a ping-pong ball, and are mainly imported from the US. In France, it is supplied as a pickle with a small cucumber, and such processed products are marketed year round.

How to recognize fresh onion pearls

The lush onion bulb is small and even, with no growing roots and scratches on the skin.

How to eat delicious onion fat pearls

For added fragrance, rub the skin and chop it. Pickles with olives are a recommended way to eat them as they come in a variety of colors.

There is a dry cocktail called “Gibson”, which can be served with an onion soaked in small pearls. It’s a trendy home party technique that you can try at home.

Introduction of horseradish

Horse radish, also known as western wasabi, is a spicy vegetable that stimulates decongestants. This horseradish is also the ingredient for the powdered wasabi. In Japan, it is famous for the taste of roast beef.

In general, it is known by many different names such as radish, radish wasabi, western wasabi, and mountain wasabi. The main production area is Hokkaido, which is present on the market year round.

Horse radish tips

Although it has a stimulating effect like wasabi, it has a milder spiciness than wasabi, so it can be grated and widely used for flavors and sauces. After you grind, the spicy and aroma will fade over time, so it’s best to scrape as much as possible.

You can grate it with roast beef, or chop it into small pieces and add it to soy sauce.

Introducing Rubarb

Lubarb is a vegetable that is red in color and resembles Fuki, but has a similar scent and acidity to Anzu. It is a relative of the Tade family’s Daiou and is also known as the Edible Daio.

In Europe, it is boiled in sugar to make it like jam and then used as a sweets. At pastry shops, the rubarb tart is a classic flavor.
Most of the products distributed in Japan are imported, on the market there are many products from the Netherlands, Belgium and Australia. The season of lubarb in the country is from April to June.

Rubarb’s pea knowledge

Because rubarb has strong acrid properties, acupuncture must be eliminated when eaten raw. Peel, soak all the syrup, add a lot of sugar and simmer over low heat to make the jam a beautiful red color. Jicama jam goes well with dairy products like yogurt as well as sweet.

Once sliced ​​and dried in water, you can enjoy it as a salad.

Introducing Echalet

Eshalot and Echalet are easy to confuse because they have the same name, but are completely different vegetables. If a small onion is eshalot, then echalet is a soft white lacquer.

It is a popular way to eat raw moromi. The main breed is “Rakuda”, the same as Rakkyo. It will be on the market throughout the year.

Echalet’s knowledge of beans

Echalets can also eat the white and tender parts of the stem. If you remove the roots and trim the roots, it’s easier to eat and can be used as salads, spices, tempura, etc.

Tempura reduces spicy and makes it easier for children to eat. Be careful not to overcook when cooking. By not overcooking, you can enjoy it with good taste. For home storage, put it in a plastic bag and store in the refrigerator’s vegetable compartment.

Eshalot and Echalet taste familiar to the Japanese, so they are easy to combine on a daily basis. It looks like an onion or rakkyo, but if you take one bite, why not try incorporating Western herbs into your table?

And I want you to try the Lubarb jam. You can taste the soothing scent of a vegetable, so give it a try.