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Vegetables Facts & Tips 14: String Beans, French Beans and Common Beans (amended & expanded)

dragonlife — Wed, 10 Feb 2010 04:36:48 +0000

Common beans, when green and immature are either called String Beans or French Beans when they don’t have a string.
When reaching maturity they gave way to all kinds of beans.
They were first discovered in Central and South America in the 16th Century and were later introduced in Europe, then China. The French first planted the beans in Japan in rhe second half of the 19th Century.

90% of the crop is harvested three times a year in Hokkaido Island in Japan.

Ther are two main varieties in this country:

“Dojyo-Ingen”, also called “Kentucky Wonder”. Slightly soft variety.

“Saaber-Ingen”, thinner and rounder than above without strings.

The Japanese usually boil them lightly or just just cut them in trunks about 5 cm long and add them to all kinds of dishes from clear soups to sauteed food.

OTHER VARIETIES

Mokko Ingen

This variety is gaining popularity for its large size.
Recently found in French and Italian restaurants.
Make for great decoration onthe plate and are succulent lightly steamed, fried or stewed. Can reach 20 cm.

Juroku Sasage

Very thin and long (30 m), grown in Aichi Prefecture. Soft and easy to cook and eat. They are called because they contain 16 (juroku) seeds each.

Kintoki Mame

More widely known for producing azuki bean varieties.
Can be eaten young and greenlike string beans.

Akishima Sasage

Popular for their varying colors. Grown in geenhouses in Gifu Prefecture.
The beans are delicious when stewed.

FACTS:
-Season: June~September
-Main beneficial elements: Protein, Carotene, Vitamin B1 nad Bz, Vitamin C, Vitamin K, Calcium, Calcium, Magnesium and vegetal fibers.
-Eaten with other food high in protein, their Vitamin C are easily ingested by human bodies.
Cooked with oil, their carotene will be easily assimilated by human bodies.

TIPS:
-Just after boiling drain them and let cool inside a sieve. They will be tastier for it.
-If you have plenty, first boil them before storing them in the refrigerator.
-Peel strings away before cooking.
-Choose firm and straight specimens.

HEALTH FACTS:

-Combined with Judas Ear mushrooms, or Konnyaku, or Bamboo shoots, help combat large intestine cancer and obesity.

-Combined with Yoghurt, or natto, or Spinach, or hijiki/sweet seaweed, helps combat intestines poisoning and constipation.

-Combined with Agar agar or onion, help reduce blood cholesterol and high blood pressure.

-Combined with Broccoli, or rape blossoms, or kabocha, or tomato, helps prevent cancer, helps skin rejuvenation and recovery from illness.

Please check the new postings at:
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Today’s Lunch Box/Bento (’10/10)

dragonlife — Tue, 09 Feb 2010 00:48:21 +0000

The Missus was into her “colourful” mode in spite of all the grumbling today!

The rice was plain steamed rice sprinkled with roasted sesame seeds with enough peeping out for the looks (and photograph!).
Chicken was “karaage”/Japanese-style deep-fried chicken agremented with pimento pieces in sweet and sour sauce.. and a another sprinkle of roasted seame seeds.

As for the garnish it was a bit of an embarrassment of choices as where to start eating!
Tamagoyaki/Japanese omelette 8 ab it on the sweet note this time), lettuce, mini-tomatoes, Boiled carrots, romanesco broccoli and Brussels sprouts, with some dippping sauce under the the broccoli.

And for dessert?
A big orange from Shizuoka!

Please check the new postings at:
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Vegan Sushi Suggestions 3: Veggie Sushi Tray, Box & Plate Presentations

dragonlife — Mon, 08 Feb 2010 07:39:57 +0000

Veggie Sushi Box for bento/Lunch box!

SYNOPSIS:

I already have introduced Vegan and Vegetarian Sushi, but following further requests and questions by my vegan (I’m not!) friends, I decided to contribute a small series of postings to give them more detailed suggestions and ideas!

Now, please check sushi rice recipe HERE to make things more practical!

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This particular posting is designed to help you with designing Veggetables sushi tray, box or plate presentations!

Asaparaguses, Kabocha and Okra Sushi Nigiri.

Mushroom, maountai Vegetable, Myoga Ginger, Bamboo Shoots, and Leek sprouts Sushi nigiri.

White leek, Sprouts and yam,fresh or seared (repeated) Sushi Gunkan.

White asparaguses, myoga ginger, corn (gunkan) and tomato sushi nigiri.

Sorry, the pic is small, but the tray isquite sophisiticated:

Top: tomato. Second row (from top down): Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Third row: Tomato and kawaire daikon sprouts. Fourth row: Rice ball wrapped in shiso/perilla leaf, pickled aubergines and myoga ginger. Fifth row: bamboo shoots.

Here the rice is white and violet rices mixed.
Shhitake mushroom, broccoli, pickled yam and fuki.

Small pic again, sorry.
Goya, daikon pickled in sweet vinegar, okra, bamboo shoots and chopped mountain vegetables.

Pickled aubergine, Okra, Myoga Ginger, Plain rice, Burdock root and pickled aubergine.

Ice plant, Avocado and radish, Leek shoots, Myoga Ginger and Shiitake Mushroom.

Leaf sprouts, pickled aubergine, yam and red sweet pimento cubes, green aspargus tips and seared eringe mushroom.

From top:
Ippon Shimeji mushroom (grilled), Myoga Ginger, Pickled celery, Tomato gunkan with cucumber instead of seaweed/nori and Leek sprouts.

Sorry for the fuzzy picture:
From top: orange and its peel marinated in sweet vinegar, Tomato, Onion marinated in sweet vinegar, Kawaire daikon sprouts (lightly boiled), Tomato and okra gunkan and pickled cucumber.

From left: green leaves gunkan, Chinese cabbage (boiled and topped with grated ginger), red seet pimento (lightly grilled), Na no han/rape blossoms (boiled), Bambooo shoot (boiled), and trefoil (lightly boiled).

Okra, celery, myoga ginger and three different pimento.

Green pimento (lightly grilled), na no hana/rape blossom (boiled) and pickled aubergine.

From bootom upwards:
Leek sprouts, bamboo shoots, Myoga ginger and na no hana/rape blossoms!

Still looking around and ordering!

Please check the new postings at:
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Phyllo Wrapped Asparagus!

Nickoshi — Mon, 08 Feb 2010 05:28:31 +0000

I saw a recipe on Paula Deen’s show the other day and decided that I was going to try it since it sounded easy and good.

First I took some of these:

Yum... Veggies!

I then proceeded to cut off the nasty bottom part (roughly 1/3 of the stalk)

I then took some of this:

Oh the paper doughy goodness!

Each of the phyllo sheets were then cut into 3 pieces and were wiped down with a little butter and sprinkled with some parmesan cheese. I rolled one asparagus jelly roll style (as Paula would say) into one of the phyllo sheet sections and after I had a neat little row of these gems I buttered the tops and sprinkled some more parmesan on top so that they looked like this:

Look at those, all rolled up and aching to be cooked!

I popped them into the oven at about 375 degrees for 17 minutes (I watched them real close though) and they turned out like this:

We're all sexy and brown now!

Eat me!

I loved how simple these were to make and my family gave rave reviews, especially my son… he loves veggies. I used ranch dressing to dip mine in but I am trying to come up with a different dipping sauce for them because variety is good in the world of dips.

If anyone is interested in this recipe here is a link to it Phyllo Wrapped Asparagus I would make one suggestion on her recipe though, don’t use a whole cup of butter… nobody needs that much, not even me.

-Nicko

Rutabaga Vegetarian Veloute

dragonlife — Mon, 08 Feb 2010 05:00:02 +0000

I have noticed a great interest for rutabaga or Swede turnip 8actually comes with many names) and have always been wndering about many recipes.
It can be prepared almost in the same way as pumpkins, kabocha and potimarrons.

Here is a simple French cuisine-inspired recipe:

Rutabaga Veloute!

INGREDIENTS: For 4 people

-Rutabaga: 1 kg
-Onion: 1 large
-Carrot: 1
-Garlic: 1 clove
-Milk: 750 ml/cc
-Water: 250 ml/cc
-Sugar: 1 tablespoon
-Salt & Pepper: to taste
-Fresh cream: 100 g
-Safran: a few threads
-Chervil: a few leaves

PREPARATION:

-Peel and cut the rutabaga in cubes.
-Peel the carrot and onion and slice.
-Peel and crush the garlic

RECIPE:

-In a large saucepan, drop the rutabaga, carrot, onion and crushed garlic.

-Cover with the milk and water. Add the sugar, salt and pepper.

-Bring to boil, reduce fire so to simmer for 40 minutes.

-Blend the soup in a blender/food processor. or with an electric mixer.
Add the fresh cream and mix.

-Serve decorated with a few safran threads and finely chopped chervil.

NOTES:

-You may add to this soup cooked chestnuts or fried mushrooms!

- You can serve it hot or chilled!

Please check the new postings at:
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Today’s Lunch Box/Bento (’10/09): Mount Fuji Views Bento

dragonlife — Mon, 08 Feb 2010 00:58:49 +0000

Yesterday I had to go to that disliked city called Tokyo for a Cricket AGM and had to ride the Shikansen Bullet train from Shizuoka City.
It was an incredibly clear windy day. Mount Fuji was magnificent.
Back in the evening I enjoyed the rare sight in Tokyo of a dark Mount Fuji in the distance silhouetted by fiery skies.
I managed to take some pics on the way to Tokyo with my mobile phone camera. Look at the pictures at the end of this posting!

The Missus (who now takes her own pics) pointed out I should take the pic of the bento with the rice in the background, not in the foreground… Who can argue?

So I will start with garnish:
Soft-boiled egg/han-yude-tamago, later marinated in soy sauce, sake and mirin (and probably a little ginger).
Alabcore tuna/tonbo magura (the cheaper kind) first marinated for a little while in soy sauce then fried (with the lid on) topped with cheese and served topped again with some home-made wasabi leaves and flowers pickles (verystrong!).
Lettuce for balance and decoration.

For the slad and vitamins part, mini-tomatoes, home-made pickled carrot salad with black olives and black sesame seeds, na ho hana/rape blossoms salad seasoned with goma dare/sesame dressing.

The rice was steamed together with tinned shijimi/basket clams. These small mollusks are very popular in Asia. Check Wikipedia for more information! She had adde thin strips of fresh ginger to them.
Once the rice was cooked, she mixed the lot before placing it in the bento box and sprinkling it with roasted sesame seeds.

A simple dessert of local straberries and ornage wedges.
Nice bento, I agree!

Mount Fuji Views:

I took the pics with the camera almost aginst the window for clarity. The mobile phone camera has enough speed to obliterate all interference.
This pic was taken before reaching Fuji City, the first stop on the way.
The river in the foreground is the Fujikawa River. Because we are in the middle of winter all grass looks brown.

Another pic taken just before entering Fuji City JR Station.

Mount Fuji again caught just after leaving Fuji JR Station. Sorry for the smudges!

Now that pic was taken as we approached Mishima City which stands at comparatively high altitude surrounded by all kinds of mountains.

Last picture taken just before reaching Mishima JR Station.
After that you have to wait a long time (ifyou are lucky!) to see again over the horizon!

Please check the new postings at:
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ONIONS & SPINACH: Caramelized Onions and Roasted Spinach

monamifood — Sun, 07 Feb 2010 01:47:17 +0000

Why onions?

Onions are a member of the alliaceous family (along with garlic, leeks, shallots and chives). “The sulfur compounds of this family…reduce the carcinogenic effects of nitrosamines and N-nitroso compounds, which are created in overgrilled meat and during tobacco combustion. They promote apoptosis (cell death) in colon, breast, lung, and prostate cancer, as well as in leukemia.” (David Servan-Schreiber, Anti-Cancer, page 123).

Why spinach?

“…all the bright-colored fruits and vegetables (orange, red, yellow, green) contain vitamin A and lycopene, which have the proven capacity to inhibit growth of cells of several cancer lines, including brain gliomas.” (David Servan-Schreiber, Anti-Cancer, page 122).

CARAMELIZED ONIONS & ROASTED SPINACH

The process of slow roasting the onions and spinach cooks down the veggies so that each spoonful of cooked veggies is equal to about THREE spoonfuls of raw veggies! This means that you can sneak a lot of veggies into your meals by adding just a few tablespoons of these great roasted veggies!

Here are a few of the foods to which I often add caramelized onions or roasted spinach – or both:

Hummus
Rice
Beans
Quinoa
Cottage cheese
Egg whites (Just add this mixture to the recipe for Egg White Puffs)
Soups (Just mix into almost any soup!)
Pasta sauce

Also, the mixture of caramelized onions and roasted spinach makes a great side dish for chicken, fish, or grass-fed lean beef. For more flavor, just add any herb and spice combination that you like – even just a dusting of freshly ground black pepper and a pinch of salt!

Ingredients

2 pounds yellow onions, chopped
- I didn’t specify organic onions. That’s because, of all vegetables and fruits, regular (non-organic) onions have the least pesticide residue, according to the Environmental Working Group.

2 pounds frozen chopped organic spinach
- I specified organic spinach. That’s because regular (non-organic) spinach comes with a fair load of pesticides, according to the Environmental Working Group.
- Whole Food’s 365-Brand frozen Organic Chopped Spinach is the frozen organic spinach that I use most often.
- I don’t bother with fresh organic spinach for this recipe because the frozen version saves so much time.

½ cup extra virgin olive oil

Directions (Note: Total baking time is 1 hour and 15 minutes.)

Cut the onions into chunks. For example, if you have medium-size onions, cut them into quarters and then again in half, so that you have eight chunks.

Place about 2 cups of the onion chunks into the work bowl of a food processor fitted with a metal blade. Using the pulse function, pulse for 4-6 times, or until you have small, but not tiny pieces of onion, as you can see here:

just some of the chopped onions

Empty the food processor and process the next two cups in the same manner; then repeat until all the onions have been chopped.

Note: I have an 11-inch Cuisinart food processor. Sometimes, I just dump all 2 pounds of onion chunks into the work bowl of my food processor, and pulse until the onions are finely chopped. This works, but the onions are not as uniformly chopped as when you do only 2 cups at one time

Take a rimmed baking sheet and line it with aluminum foil or a silicone baking mat (for example, a Silpat mat that covers the entire pan, size 11 5/8 X16 ½-inch mat made for 13 X 18-inch sheet pan; US half size.) Place the lined baking sheet inside another rimmed baking sheet. (This creates an air pocket and keeps the onions from burning.)

Place the chopped onions on the lined baking sheet and drizzle half of the olive oil (¼ cup) over the onions. Mix the onions and olive oil to distribute the olive oil.

Using your hands (if you don’t mind them smelling like onions) or a non-metal spatula, spread the onions out evenly over the entire pan; set aside.

Take a third rimmed baking sheet and line it with aluminum foil or a silicone baking mat.

Pour 2 pounds (2, 1-pound bags) of frozen chopped spinach onto the lined baking pan. Drizzle the remaining ¼ cup of olive oil over the spinach and mix the spinach around to distribute the olive oil.

Place the pan of spinach on the middle rung of the oven and the pan of onions on the lower rung of the oven.

onions and spinach going into the oven

Turn on the oven and set the temperature for 400 degrees F. Note: In this case, I don’t preheat the oven, because it would just waste energy.

After 45 minutes, open the oven door – WHILE TURNING YOUR FACE AWAY — so that you don’t get a blast of hot steam in your face. Take one pan out of the oven.

Use two non-metal spatulas and mix the more cooked veggies (those on the sides of the pan) with the less cooked veggies (those in the center of the pan). Then pat the veggies down so that they evenly cover the entire pan. Put the pan back into the oven on the rack it came from.

Remove the second pan of veggies from the oven. Use two non-metal spatulas and mix the more cooked veggies (those on the sides of the pan) with the less cooked veggies (those in the center of the pan). Then pat the veggies down so that they evenly cover the entire pan. Put the pan back into the oven on the rack it came from.

Let the pans of veggies bake for an additional 30 minutes.

Then turn off the oven and remove both pans from the oven. Use the non-metal spatulas to mix the veggies in each pan around and then spread them out so that they can cool.

When cool, place the caramelized onions and roasted spinach in glass containers; refrigerate.
Of course, if you like, you can also freeze both the caramelized onions and the roasted spinach in – you guessed it – silicone mini muffin pans to make “flavor cubes” for use later. . (For more on the technique of freezing in silicone mini muffin pans, see Monamifood Basil Pesto Flavor Cubes.)

Enjoy and be healthy!

~Leni

Simple Squash Pizza

katiecooksgreen — Sat, 06 Feb 2010 23:42:07 +0000

Simple Squash Pizza

This can squash out ANY carving for pizza!

1 serving. 100-200 cal depending on amt.

Ingredients:

Spaghetti squash cooked (I cook mine in the microwave)
1/4-1/2 c. Pizza or pasta sauce
1/4-1/2 oz mozzarella cheese
Spices:
Garlic, salt, italian

Directions:

Place spaghetti squash on plate and add garlic and salt to taste.
Top with sauce
Spinkle cheese on
Add all spices on top
Microwave until cheese is melted
Enjoy!

The exact measurements don’t matter so this is great for one or make more to feed a crowd.

This Week's Shopping List, Recipes and Coupons!

literatrue — Sat, 06 Feb 2010 19:49:35 +0000

Back for another round, here’s this weeks picks for tasty meals that make the most of your shopping trip.

Shopping List:

4 boneless, skinless chicken breasts
1 package of dried figs
1 medium white onion
2 lemons
1 bag of baby or regular spinach
2 roma (plum) tomatoes
1 small can of sliced olives
1/2 lb. thinly sliced deli turkey
1 package turkey bacon (or regular bacon if you prefer)
1 loaf of your preferred bread
8-10 oz. of crumbled feta cheese
1 package reduced fat cream cheese
1-2 bags of shredded mozzarella
1 12-16 oz box of whole wheat or multi grain penne pasta (try Ronzoni Smart Taste [coupon below] or a store brand whole wheat)
1-2 cans of soup (depending on what serving size you prefer)
1 round of pizza dough (about 13 oz)*
Your choice of basic salad ingredients or vegetables for sides

Optional:

pasta or pizza sauce for dipping

*You can buy frozen dough, but I recommend going to a local pizza place and asking for dough. They’re usually happy to give you some and it costs around $2-3 for a ball. For freshness, pick it up on your way home from work the day you plan to make the pizza. Alternately, you can make your own dough. I’ve yet to find a recipe that beats the NYC-area dough we get here, but if you’ve got one please share it in the comments!

Spices, condiments, and things you might already have on hand:

cous cous (from last week’s list)
grated parmesean
minced garlic or garlic powder
all purpose flour
salt & pepper
dried oregano
olive oil
chicken bouillon
italian seasoning
dried or fresh parsley
Worcestershire sauce
honey
mustard

Tools & utensils (optional):

1 pizza stone, or crisper
pizza cutter
meat mallet

Recipes

Monday: Penne with Spinach Sauce. For the sake of simplifying the shopping list, we’re going to use feta cheese instead of goat cheese – they’re very similar and both made with goat’s milk, but feta has more sheep’s milk. Interesting, right? Moving on – if you’re making this for just yourself or for yourself and a friend or partner, you should have enough leftover to have it for lunch or save it for a second meal (or feel free to scale it down). Don’t forget to save the water from the pasta!

Tuesday: Turkey & mozzarella sandwiches, served with a cup of soup.

1 clove garlic

1/4 of a white onion, chopped

1/2 tsp italian seasoning

1 1/2 tsp olive oil

2 tbsp parsley

1 1/2 tsp lemon juice

1 1/2 tsp worcestershire sauce

4 slices whole wheat bread

4 slices cooked bacon

1/2 lb deli turkey

1/2 lb mozzarella cheese, shredded

1. Lightly toast four slices of bread.

2. Heat oil in a skillet and cook the bacon. Remove the bacon (place it between two paper towels to soak up the extra fat), then saute the onion, garlic and italian seasoning. Add parsley, lemon juice and worcestershire sauce. Spread this mixture onto one side of each of the bread slices.

3. Top with turkey and bacon; sprinkle with cheese. Bake at 350 F for 8-10 minutes, til cheese is melted.

Wednesday:

Big Jeezy’s Fig & Feta Pizza

This is a recipe I got from Big Jeezy, otherwise known as Judy G, the mom who spawned one of my favorite people.

1 package dried figs

1 cup crumbled feta

1 pizza dough

2 tbsp olive oil

1/2 to 1 cup mozzarella (to taste)

sauce for dipping (optional)

If you’re using a pizza stone, put it in a cold oven and preheat at 400 degrees F for about 45 minutes, give or take. While your stone is warming up you can start preparing your ingredients. If you’re not using a stone, just preheat at 400.

Feel free to add sliced olives, oregano, garlic, or any other seasonings to this; let me know of any changes you make and how they tasted!

1. Stem and slice your dried figs and set them aside. Shred mozzarella if you haven’t bought the pre-shredded kind.

2. Flatten out your pizza dough and spread or drizzle olive oil on top (don’t overdo it or it will get soggy – try about 2 tablespoons to start). If you’re not using a pizza stone, you can spread your dough out on a baking sheet or round crisper outside of the oven and then skip to step 4.

3. Open the oven and place the dough on top of the pizza stone CAREFULLY – it’s hot. (Note: you can spray the stone with an olive oil cooking spray or sprinkle a layer of cornmeal or flour on top to prevent sticking if you have this problem – I usually find the dough I get has enough oil in it to prevent this on its own).

4. Sprinkle the figs and feta all over and then top with a thin layer of mozzarella.

5. Bake for about 20 minutes, until the crust is golden.

Thursday:

Greek Chicken (original recipe here)

2 teaspoons all-purpose flour, divided

1/8 teaspoon salt

1/8 teaspoon black pepper

1-1/2 ounces feta cheese, crumbled

1 teaspoon fresh lemon juice

1/4 teaspoon dried oregano

2 boneless, skinless chicken breasts

2 teaspoons olive oil

1/2 cup water

1/3 cube chicken bouillon, crumbled

2/3 cup loosely packed torn fresh spinach leaves

2 roma (plum) tomatoes, chopped

1/3 cup sliced olives

1. Combine 1 tsp of flour with the salt and pepper on a plate and set aside. In a small bowl, combine the cheese, lemon and oregano and set aside.

2. For the chicken breast: you can either pound it flat (literally just punch each breast flat; it’s good for stress relief – or you can use a meat mallet*). Alternately, carefully slice each breast in half to produce four thin chicken slices. The object is to get the chicken thin enough that it will thoroughly cook on the stove top.

3. Coat one side of each chicken piece with the flour mixture. Heat the oil in a large skillet and cook the chick on both sides until golden brown. I sometimes like to add a little olive oil spread at this point, too.

4. While the chicken is cooking, whisk together the water and chicken bouillon in a small bowl with 1 tsp of flour. Pour over the chicken breasts. Then sprinkle/spread the feta on top of each piece.

5. Add the olives, tomato and spinach and bring everything to a boil. Cover it, if possible, and let it simmer for about 8 minutes (the spinach should be wilted).

Serve with a side of cous cous. For added cous cous flavor, mix some chicken bouillon and a spritz of lemon juice in with the boiling water before adding the cous cous.

*It’s probably not entirely safe food handling practice, but I have used an actual carpenter’s hammer wrapped in plastic for this purpose before. It’s your call.

Friday: Easy Honey Mustard Mozzarella Chicken can be served with a garden salad side. Try substituting plain mustard with dijon and adding some corn starch to the sauce to thicken it up.

Coupons

Ronzoni Smart Taste Pasta

If you or a loved one you’re cooking for is diabetic, give Dreamfields a try – here’s a $1.00 off coupon.

Coupons.com is offering the following:

$1.10 off three cans of Progresso soups
55 cents off Smithfield bacon
$1.00 off Kraft cheese

Smartsource.com is offering:

55 cents off Treasure Cave cheeses (feta)

(Smartsource also has some of the same coupons as Coupons.com, if you’re in the mood to stock up)

If you have any problems printing coupons, try using a different browser – Chrome users may have the most trouble. I use Firefox for my coupon printing needs.

Vegetables Fact & Tips 11: Renkon/Lotus Root (amended and expanded)

dragonlife — Sat, 06 Feb 2010 09:24:59 +0000

In Japan we are near the end of Lotus Roots season, but eat them all year round!
Lotus roots come from a plant called Nelumbo nucifera, also known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus. This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years.
A common misconception is referring to the lotus as a water-lily (Nymphaea), an entirely different plant.

Native to Greater India and commonly cultivated in water gardens, the lotus is the national flower of India and Vietnam.

The flowers, seeds, young leaves, and “roots” (rhizomes) are all edible. In Asia, the petals are used sometimes for garnish, while the large leaves are used as a wrap for food. In Korea, the leaves and petals are used as a tisane. Yeonkkotcha (연꽃차) is made with dried petals of white lotus and yeonipcha (연잎차) is made with the leaves. The rhizome (called ǒu (藕) in pinyin Chinese, ngau in Cantonese, bhe in Hindi, renkon (レンコン, 蓮根 in Japanese), yeongeun (연근) in Korean is used as a vegetable in soups, deep-fried, stir-fried and braised dishes. Petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating.

FACTS:
-Season: September~December in Japan.
-Beneficial elements:
Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B1 & B6, phosphorus, copper, iron and manganese, while very low in saturated fat.
Various parts of the lotus are also used in traditional Asian herbal medicine.

TIPS:

-Choose specimens with a clear white cut section. There should not be any black spots.
-Use large specimen as they are easier to cut and use.
-To prevent oxydising, warp cut specimen into wet kitchen paper.
-Add vinegar to water when boling them to keep them white.
-The easiest way to peel them is to use a potato peeler!

COOKING:

The stamens can be dried and made into a fragrant herbal tea called liánhuā cha (蓮花茶) in Chinese, or (particularly in Vietnam) used to impart a scent to tea leaves. The lotus seeds or nuts (called liánzĭ, 蓮子; or xian liánzĭ, 鲜莲子, in Chinese) are quite versatile, and can be eaten raw or dried and popped like popcorn, phool makhana. They can also be boiled until soft and made into a paste, or boiled with dried longans and rock sugar to make a tong sui (sweet soup). Combined with sugar, lotus seed paste becomes one of the most common ingredient used in pastries such as mooncakes, daifuku, and rice flour pudding.

Japanese popular Renkon dishes:

“NIMONO”

“SUMONO”

“KIMPIRA”

“STUFFED LOTUS ROOTS”

“DEEP-FRIED LOTUS ROOT SANDWICH”

“CHIPS”

HEALTH FACTS:

-Combined with liver, or beef, or pork, or chicken, helps revitalize human blood and organs.

-Combined with turnips, or daikon, or beansprouts, or trefoil, helps digestion and bowels.

-Combined with leafy vegetables, or potato, or apples, helps combat cancer and obesity.

-Combined with konnyaku, or celery, or lettuce, or green peppers, helps lower blood cholesterol. helps combat artery hardening and prevent heart diseases.

Please check the new postings at:
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Vegetables Facts & Tips 10: Egg Plants/Aubergines (amended & expanded)

dragonlife — Sat, 06 Feb 2010 03:19:21 +0000

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

That for the Wikipedia definition. The word Aubergine is mainly used in Europe. It comes in many shapes, sizes and even colours, but they share the same facts.

FACTS:
-Season: June to September in the Northern Hemisphere, but are available all year round thanks to greenhouse cultivation.
-Main beneficial elements: Potassium, Calcium, Magnesium, Vitamin C and B1, B2
-90% is water, but the skin contains a lot of polyphenols so useful against ageing and arteries cleaning!
It is also of a great help to fight diabetes.

VARIETIES:

As mentioned above, aubergines come in many varieties, but I am introducing here only the varieties and hybrids grown in Japan.

The first one I would to make known is particular to this country:

“Mizu Nasu”, litterally “Water Aubergine”
It has the particularity that it can be eaten raw cut and served like sashimi! With miso, pickled plum flesh, wasabi or soy sauce, it opens all kinds of possibilities fro vegans, vegetarians and raw food lovers!

“Bei Nasu”
An American hybrid popular for its large round size.

“Ao nasu”, or green aubergine
Also called “Midori Nasu”. The skin is hard but will soften quickly upon cooking. Appreciated grilled.

“Shiro Nasu”, or white aubergines.
The white colour is due to the absence of Nathnin.
Will get very soft upon cooking.

“Naga Nasu”, or litterally “Long Aubergine”.
Can grow up 30 cm long. Soft flesh, it is most popular grilled.

“Kamo Nasu”
A typical variety originally grown in Kyoto. Small and round with a finely-grained texture. Very popular in higher class gastronomy.

“Zebra Nasu”
Also called Italian Aubergine. Valued for its colourand designs.
Appropriate for slow cooking as hard.

“Tozen Nasu”
Small variety.

The small size of Tozen Nasu Aubergines makes it popular for pickles inparticular.

“Batten Nasu”
From Kumamamoto Prefecture. Sweet and containing a lot of water. Can be eaten raw.

“Okita Nasu”
Another small variety.

Okita Nasu are minuscule, making them very popular for pickles!

“Aka Nasu”, or red aubergine.
Large and beautiful, with little acidity, it is one of the most popular varieties in this country, especially grilled.

“Ko Nasu”, or litterally small aubergine.
Sweet, soft skin, almost containing no seeds, it is popular for pickles. Also exist round.

“Stick Taste”
A new variety, about 10 cm long and svelte. Popular stir-fried. Will keep its colour and design even cooked.

“Thai Nasu”
Small, roundish. Hard variety with a lot of seeds. Slow cooked in curries.

TIPS:

-Choose specimens with a deep colour, bright appearance and comparatively light weight.
-To preserve them, wrap them individually in cellophane paper before storing them in the refrigerator.
-Before cooking them, cut them and leave them in clear water util usage to prevent oxydizing.
If you want to fry them, cut them first and rub them with a lttle salt to take excess water out of them.

HEALTH FACTS:

-Combined with konnyaku/Devil’s Tongue Tuber/Elephant Foot Tuber, or okra, or enoki mushrooms, or burdock root, helps combat artery hardening, cancer and high blood pressure.

-Combined wiyh carrot, or kabocha, or spinach, or pink grapefruit, helps combat cancer and colds, helps skin rejuvenation.

-Combined with wax gourd, or tomato, or cockles, or small clams, helps combat diabetes, cancer and obesity.

-Combined with miso or enoki mushrooms, helps combat cancer, helps lower blood cholesterol and stimulates blood flow.

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Blackberry Shortcake

susiereuter — Thu, 04 Feb 2010 12:00:05 +0000

This delectable dessert is so easy to make. I usually bake the biscuits while I am making dinner to save time. By the time we are finished eating, they are cool enough to not melt the whipped cream. Serve with a side of ice cream, if desired.

1 package refrigerated Pillsbury biscuits (5 pack)
1 cup blackberries
1 tub Cool Whip
1/2 package Neufchatel cheese, softened

Cook biscuits according to package directions. Let cool. Cut biscuits in half and spread with the cheese. Top with whip cream and berries. Serves 5.

Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton

dragonlife — Thu, 04 Feb 2010 01:25:27 +0000

It is always a bit complicated for vegans and vegetarians alike to create desserts without using eggs or dairy products, unlessyou start using derivatives and susbstitues, which is not always a good idea.
The Japanese must be, without knowing it, the greatest creators of vegan desserts thanks to such techniques as found in the making of wagashi!

One variety of wagashi is called Kinton.
Kinton, or きんとんin Japanese is a Japanese tradtional dessert made with chestnuts/kuri/栗 and sugar.
Originally created in Gifu in the late 1870’s it is now found and available almost everywhere in Japan for the pleasure of all, vegans and vegetarians included.

Kuchinashi (Japanese) or Gardenia jasminoides (also known as Gardenia augusta) is a fragrant flowering evergreen tropical plant, a favorite in gardens worldwide. It originated in Asia and is most commonly found growing in Vietnam, Southern China, Taiwan and Japan.
The fruit is used as a yellow dye, which is used for clothes and food (including the Korean mung bean jelly called hwangpomuk).
Medicinal uses:
Gardenia jasminoides fructus (fruit) is used within Traditional Chinese Medicine to “drain fire” and thereby treat certain febrile conditions.

Kuchinashi no Mi/Gardenia fruit.

Kuchinashi no mi/Gardenia fruit, dried as found in Japanese stores.

I took the precaution to go through these preliminary explantaions before introducing the following dessert:

Sweet Potato, Apple & Gardenia Seeds Kinton!

INGREDIENTS:

-Apple: 1 large
-Sweet Potato/Satsuma Imo: 1 medium
-Lemon juice: 1/4
-Sugar: 1 tablespoon
-Gardenia seed/Kuchinashi no Mi: 1

RECIPE:

-Peel the sweet potato, cut in four legthwise and across again every 2 cm. Leave aside in clear cold water.

-Peel the apple, cut into 8 wedges and slice again every 5 mm. Drop in a stainless pot. Add lemon and sugar. Cover with lid and simmer on a low fire until softened.

-Cut the kuchinashi no mi/Gardenia seed in two and insert it in a small cooking bag (gauze as for bouquet garni).

-In a different pan, drop the sweet potato with ebnough water to boil them. Add teh kuchunashi no mi/gardenia seed. Boil until the sweet potato is soft enough to be easily skewered with a bamboo/wooden toothpick.

-Throw the water of the sweet potato out. Keep cooking the sweet potato to let their water evaporate.

-Add １/３ of the apple to the sweet potato and mix well.

-Serve the sweet potato topped with the cooked apple.

NOTES:

-Roast some some walnuts and top the dessert with them!

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Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi

dragonlife — Wed, 03 Feb 2010 02:43:54 +0000

Here is anothe Japanese vegan recipe for bamboo, especially young new bamboo shoots which are around the corner.

This particular recipe is called 筍の姫皮の梅肉和え/Takenoko no Himekawa no Umeniku Shitae.

Himekawa are the very tip of young bamboo shoot, not the bamboo shoot which is found in tinned bamboo shoots, but actually the inner soft part of “leafy end” of the shoot. If you have the fresh bamboo shoot, you may of course add the tip of the bamboo shoot itself.

As for umeniku, it means the “flesh” (not the seed!) of a Japanese pickled plum.
Chose large plums. I fancy the honey pickled ones for their small amount of salt!

INGREDIENTS:

-Himekawa/Bamboo shoot inner tips
-Honey pickled umeboshi (low salt content)
-Cooking Japanese sake
-Soft taste soy sauce
-Dashi: (Check HERE for Vegan Recipe!)

All ingredient quantities are up to you! Do experiment!

RECIPE:

-Cut the tip of the bamboo shoot. Discard any leafy, hairy, hard or dark part.

-Cut the bamboo tips in short strips.

-Boil the bamboo tips in dashi and soy sauce just enough to soften them a bit more and season them.

-Mash the umeboshi/Japanese pickled plum with a knife.
Season the drainedbamboo tips with the umeboshi, cooking Japanese sake and a little soy sauce in a bowl and mix.

Serve in individual plates.
This can also be served as part of a salad or a side dish. Decorate with green shoots for better impression.
You may add spices, but you will have to be careful when experimenting!

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Vegan Japanese Cuisine: Simmered Bamboo Shoots

dragonlife — Tue, 02 Feb 2010 03:56:34 +0000

In Japan, and in Shizuoka in particular, the bamboo shoots season is about to come.
Fresh, they are so tender and provide a good bite sensation for people with vegan and vegetarian priorities.
Naturally you can buy them tinned all year round, but the quality just does not compare!
The Japanese are very found of new shoots grilled with their “skin” around them to later peel and eat them almost like corn ears!
By the way, did you know that bamboo is not a tree, but a grass?

Here is a simple vegan Japanese recipe. All ingredients hopefully can be found in Asian markets abroad:

Simmered Bamboo Shoots/Waka Take Ni/若竹煮!

INGREDIENTS:

-Bamboo shoots: 2 small, fresh if possible
-Wakame: as appropriate (can be boughtin Asian Markets in sachet/bags. Wash their salt off first and soften them if necessary)

-Ki no Me (see above): Ki no me is also also called Sansho or Japanese pepper, especially when fresh and in leaves. It is called Shishuan pepper when dried: as appropriate. If unavailable, use leafy greens or fresh spouts of any kind!

-Dashi: 2 cups/400 cc/ml (Check HERE for Vegan Recipe!)

-Salt: 1/2～teaspoon
-Soft taste soy sauce: 2 tablespoons
-Japanese sake: 1 tablepoon (if unavailable, experiment with white wine!)
-Mirin/sweet sake: 50 cc/ml

RECIPE:

-Peel bamboo shoots if necessary. Cut them along their lengths into 6 radial trips.

-Wash wakame in clear cold water and cut into bite size.

-Pour the dashi, soy sauce, sake, salt and mirin in a pan. Simmer the bamboo shoots and wakame in the mixture for 20 minutes on a medium fire, taking care not to overboil it.

-Serve hot or chilled with its soup decorated with some frsh ki no me or other greens

NOTES:

This is the “soft style” recipe. You may vary the amount of salt and add spices.

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Today’s Lunch Box/Bento (’10/08)

dragonlife — Tue, 02 Feb 2010 00:42:10 +0000

After the deluge we bore yetserday, clear bright skies were welcome today. The drawback is that I had to ride of those stuffing buses to work as I had left my bicycle at work last night. Don’t worry, it’s safe and nobody wills steal it. This is Japan! I still marvel at the patience shown by the Japanese in their common transport. Not a single complaint….

The Missus was quickly back into her meat mode today. I suspect that she is planning well ahead as she has started taking regular pictures of her concoctions!
“I will start a notebook when I have one hundred of them!, she said.
It’s about time she started her own blog!

The rice was steamed together with shredded carrots on top, then mixed before being served with a sprinkle of black sesame seeds and some shredded takuan/pickled daikon.

The garnish consisted of meatballs fried coated in cornstarch first in oil then with a sweet and sour sauce of the Missus’ invention. It was complemented with half-boiled eeg, boiled na no hana/rape flower seasoned with sesame sauce, and beans (canned) and cucumber salad.

Dessert was benihoppe/red cheek strawberry like yesterday with orange wedges.

Hearty, healthy and yummy!

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Vegan Japanese Cuisine: New Cabbage In Sweet Vinegar Marinade

dragonlife — Mon, 01 Feb 2010 07:00:16 +0000

New cabbages are coming to the markets in Shizuoka!
They are both juicy and crunchy and are just great raw!

Here is a simple recipe for vegans to enjoy:

New Cabbage in Sweet Vinegar Marinade!

INGREDIENTS:

-New Cabbage: 4~5 leaves
-Graound sesame seeds: 2 tablespoons
-Sugar: 1 tablespoon
-Rice vinegar: 1+1/2 tablespoons
-Light taste soy sauce: 1/2 tablespoon

RECIPE:

-Cut the cabbage leaves in 4 cm square pieces.

-Heat salted water in a pan to boiling point.

-Throw in the cabbage.

-Take cabbage out just before boiling point and set aside.

-In a large bowl, mix ll ingredients with cabbage while they are still hot.

-Let it cool down completely.

It can actually be savoured warm, lukearm or chilled, although the quicker you eat it, the better!

Add some leafy greens or sprouts for decoration!

Simple again, ain’t it? (I tend to repeat myself! LOL)

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Japanese Cake: Dorayaki-Basic Recipe

dragonlife — Mon, 01 Feb 2010 03:57:00 +0000

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste.

It has been made popular by the famous manga character, Doraemon.

Here is a simple recipe that will please children and adults alike!

Japanese Cake: Dorayaki!

INGREDIENTS: For 6

-Pancakes:
Eggs: 2
Sugar: 100 g
Honey: １＋１/２ tablespoons
Salad oil: 1 tablespoon
Mirin/sweet sake: 1 tablespoon
Sodium bicarbonate: １/３ teaspoon
Flour: 150 g
Water: 40~60 cc/ml

-Salad oil for cooking

-Sweetmeats/Anko/Bean jam:
300 g: (50 g per dorayaki)Look HERE for basic recipe!

RECIPE:

-Use a hand whisker instead of an electric whisker/blender as overmixing will achieve poor results!
Respect the order of the ingredients!
Beat the eggs and add the sugar. Mix until the mixture whitens.
Add the honey and mix until it has completely nblended in.
Add oil and mix.
Add bicarbonate sodium and mix.
Add mirin and mix.

-Add half of flour and mix well.
Add other half and mix well.

-Add water and mix. The amount of water might vary with the kind of flour.
Experiment!

-Heat a frypan over a medium fire first.
take frypan off fire.
Lower fire.
Once the frypan has cooled down bring over the fire again.
Wipe it with a kitchen paper soaked with salad oil.
Wipe off excess oil if necessary.

-Pour pancake mixture. Bear in mind that the size of the panckes must be the same. The amount, whatever it is must be the same. Choose your ladle/spoon well beforehand!

-Cover with lid.

-When bubbles have appeared across the surface turn the pancake over.

-The very minimum of oil will garantee an even cooking!

-Too much oil and your pancake will have that look!

Sandwich sweetmeats/anko between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

A perfect look!

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Today’s Lunch Box/Bento (’10/07)

dragonlife — Mon, 01 Feb 2010 00:48:07 +0000

“You must eat more fish!” said the Missus this morning.
Alright, I love any fish as sushi or sashimi, but when it comes to cooked fish, The Japanese tend to include too much salt for my own liking with the result of emphasizing the “fishy smell and taste”.
I suppose I will have to hold myself on a leash for some time to come!LOL

The positive side of this morning’s (grumpy) conversation is that the Missus is planning to buy a cedar wood bento box for better presentation!

Today’s rice was her specialty: Steamed together with hijiki/sweet seaweed and tinned beans and their juice. It does make for good diet balance and colours.

My compulsory tamagoyaki/Japanese omelette, crucnhy sauteed renkon/lotus root and a sprig of fresh cress for the looks and Vitamin C.

Mini tomatoes for more Vitamin C, Na no Hana/Rape flowers, boiled and seasoned with sesame sauce and seeds for iron, and the fish: salted salmon the Missus fried with soy sauce and other seasoning.

And more Vitamin C with Benihoppe/red cheeks strawberry from Shizuoka and kiwi fruit.

Well-balanced bento, I agree.

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Vegan Japanese Cuisine: Tomatoes marinated in Sweet Vinegar

dragonlife — Sun, 31 Jan 2010 06:47:46 +0000

Like the Aubergines/Eggplants, Tomatoes are available all year round!

Here is a very simple and healthy recipe that anyone can use and eat at will!

Tomato No Amazu tsuke/Tomeatoes marinated in sweet vinegar!

INGREDIENTS:

-Tomato: 250 g
-Onuon: 15 g (finealy chopped)
-Celery: 10 g (finely chopped)
-Coriander: to taste (fresh and finely chopped

Marinade:
-Sugar: ２，１/２ tablespoons
-Rice vinegar: 50 ml/cc
-Water: 100 ml/cc

RECIPE:

-Pour allthe marinade ingredients in a saucepan and heat until just before boiling point. Switch off fire, let cool completely and chill.
Chill chopped onion, celery and coriander inside the fridge.

-Plunge the tomatoes in hot water, then ice-cold water and peel.
Cut into small enough pieces and add them to the marinade. Chill inside fridge.

-Serve tomatoes with chopped vegetables on topas shown in above picture.

You may add optional chopped vegetables and leaves.
As for salt ot spices I would experiment very carefully!

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Vegan Japanese Cuisine: Marinated Aubergines/Egg Plants

dragonlife — Sun, 31 Jan 2010 06:22:38 +0000

Aubergines/egg plants are available all year round and are so versatile.

Here is a simple recipe for vegans and vegetarians to expand on:
Marinated Aubergines!

INGREDIENTS: for 2~3 persons

-Aubergines/egg plants: 3
-Garlic: 1 clove (thinly sliced)
-Capsicum/red chili pepper: 1 (Cut into thin rings)
-Wine vinegar: 1 tablespoon
-Olive Oil (EV): 3 tablespoons
-Mint leaves

RECIPE:

Cut the aubergines into 5 mm thick slices.
line them in a dish with salt.
After 15 minutes, the aubergines should have expelled enough water.
Wipe the aubergine slices with some kitchenpaper.
Sprinkle with salt and deep-fry.

-In a dish spread the aubergines on top of each other. Place the thin garlic slices over the top layer. Place the thin rings of capsicum over the garlic. Sprinkle the whole with wine vineagar and olive oil. Place plenty of mint leaves over the top.
Chill thoroughly inside the refrigerator.
Mint leaves might change colour with the wine vinegar. You may add them last when you serve the aubergines.

You may add more garlic slices in between the aubergines layers for stronger taste.

Serve as shown in above picture.

Easy again, isn’t it?
Great with beer!

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Vegan Japanese Cuisine: Taro in Sesame and Miso sauce

dragonlife — Fri, 29 Jan 2010 02:34:39 +0000

Here is another vegan recipe that is not only healthy and easy to pprepare but will also give you plenty of satisfaction:
Taro In sesame and Miso sauce!

INGREDIENTS: For 3~4 people

-Taro/sato imo: 3 medium to large
-Miso: 1 tablespoon
-Sugar: 1 tablespoon
-Mirin/Sweet sake: １/２ tablepoon
-Ground sesame seeds: １/２ tablespoon

RECIPE:

1- Wash the taro/sato imo and wrap as they are in cellophan paper. Cook them in a microwave oven at 600W for 7 minutes. Turn them over halfway.

2-Take them out and peel them. Shi\ould be easy by hand.. Cut them into pieces of your preference.

3-Mix the miso, sugar, mirin and ground sesame and season the taro/sato imo with them.
Serve in individual or large plate.
Add some freshly chopped greens or sprouts.

Bear in mind that depending on the size of the taro/sato imo, you might have to amend the cooking time.
Don’t forget to turn them over once halfway.
You can also vary the quantity of ground sesame!

Easy again, ain’t it?

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Wonder Cheesecake

Becca — Thu, 28 Jan 2010 15:56:50 +0000

Cheesecake and hazelnut coffee

Let me just say that I cannot believe how amazingly simple this cheesecake is to make and we all have Silence DoGood over at Poor Richard’s Almanac to thank.

Yesterday, Silence posted her good friend Sarah’s cheesecake recipe. Unfortunately for me, I read all about it. Even more unfortunately, I came to the conclusion that this cheesecake was quite possibly the easiest cheesecake in the world to concoct. I’m talking FIVE ingredients, people! If you never have made a cheesecake or if you make a cheesecake every day of your life, you really owe it to yourself and those you love to try this splendid recipe. I will give you Sarah’s recipe with my alterations in italics…

Sarah’s Simply Divine Wonderful Cheesecake

3 8 oz. packages cream cheese (I used Neufchatel cheese)

5 whole eggs (I used 3 eggs as Silence said I could use fewer and still maintain flavor)

1 cup sugar (I used pure cane sugar)

1.5 t vanilla (I used 1 TABLESPOON, per Silence’s and my taste preference)

1/4 t salt

Mix all ingredients together in large bowl. Grease 9 inch springform pan or 9 inch round cake pan if you lack the springform. Lacking both, I simply used a rectangular glass baking dish. I promise, the taste does not change in the least. Insert in oven preheated to 325 degrees. And here’s the part where you have to be patient–>bake for 90 minutes!

An hour and a half later, James and I were busy watching Julie & Julia so we were distracted long enough to let the cheesecake cool for a bit. But when we did slice into it, we were assured that it was all worth waiting for! This morning, as James rushed out the door, I cut a large piece of the refrigerated cheesecake (for extra protein, heh, heh). The chilled cheesecake has a wonderful firm consistency that makes it a perfect finger food.

So, what are you waiting for? Make this delicious cheesecake and then come back and tell me all about it!

Strawberries: Facts & Tips

dragonlife — Thu, 28 Jan 2010 04:19:21 +0000

I was going to start an information series on Fruits like I’m doing for vegetables, but after realizing the enormous task I decided to limit myself to the fruits popular and grown in Japan.
Believe there are enough!

Why do I start with strawberries?
Can you guess?
Shizuoka Prefecture with more 1,500 strawberry commercial growers officially registered is called “Ichigo no Ookoku/Strawberry Kigdom” in Japan!

The garden strawberry is a common plant of the genus Fragaria which is cultivated worldwide for its fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, and it is consumed in large quantities — either fresh, or in prepared foods such as preserves, fruit juice, pies, ice creams, milk shake, etc..

The garden strawberry was first bred in Bretagne/Brittany, France in 1740 via a cross of Fragaria virginiana from eastern North America , which was noted for its flavor, and Fragaria chiloensis from Chile and Argentina brought by Amédée-François Frézier, which was noted for its large size.

Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry, which was the first strawberry species cultivated in the early 17th century.

TIPS:

-Best season for natural Strawberries is May~June
For green house-cultivated, hydroponically or not, specimens the season is from December to April.

-To preserve them, don’t wash them, cover themlightly with cellophane paper and keep them inthe vegetable compartment of your refrigerator.
If you want to freeze them, get them rid of their leaves and stem first, then wash them and drain them thoroughly.

-if you wish to wash them, leave them in clear cold water for 5 minutes. If you take the leaves and stem out before washing them, they will lose a lot of their vitamin C.

-Wherever possible, don’t take the leaves and stem out before eating them. Strawberries in decoration cakes have lost large amounts of tehir beneficial elements!

-Eat strawberries after drinking alcohol or when stressed! You will be surprised how much they help!

VARIETIES:

Although Japan was late in starting growing strawberries, they probably have the largest number of varieties!

“Benihoppe/Red Cheeks”
A recent cultivar developped in Shizuoka Prefecture!
Really sweet, but with a striking balance with just enough acidity.
Most of them go to Tokyo!

“Amaou/Sweet, Round & Big”
From Fukuoka Prefecture. Sweet and a little acidity.

“Nyohou”
From Tochigi Prefecture. Juicy. Cultivation has recently decreased.

“Tochiotome”
From Tochigi Prefecture. The most common in Japan. Very sweet.

“Moikko/One More Please”
From Miyagi Prefecture. Round and refreshingly sweet.

“Sagahonaka”
From Saga Prefecture. Extensively sold in Western Japan. Very sweet.

“Hatsukoi no kaori/the Scent of First Love!”
Developped in 2006. Probably the most expensive strawberry in the world.

Its flesh is completely white while the skin is ivory with red seeds. It is not an albino strawberry!
But the taste is somewhat average.

“Aiberi/Love Berry”
From Aichi Prefecture. High qaulity and expensive. Great balance. Red flesh.

“Toyohime”
Very popular with “strawberry picking tours”. Very sweet.

“Sachinoka”
High in sugar. Popular for its high sun resistance.

“Yayoihime”
From Gunma Prefecture. Ver sweet. Especially available in December (in time for the celebrations!).

“Hinoshizuku”
From Kumamoto Prefecture. High in sugar, low acidity. Available from December, too!

“Yumenoka”
From Aichi Prefecture. Very juicy and great balance.

FACTS:

Strawberries contain a great amount of Vitamin C and flavonoids.
7 medium-sized strawberries contain enough Vitamin C for a whole day for an adult human!
Thy also contain Vitamin B1, B2.and B6, Potassium, Calcium and Magnesium and a little iron.

They also contain a lot of digestible vegetal fibers, helping digestion a lot.
They also contain a lot of collagen, helping skin against blemishes!

HEALTH FACTS:

-Combined with yams, or yoghurt, or chickory, or shiso/perilla, helps strengthen the stomach, helps combat cancer and ageing.

-Combined with broccoli, or pink gapefruit, or tomato, or red carrot, helps combat cancer, stress, and helps the skin and stimulates brain activity.

-Combined with wakame seaweed, or onion, Judas’ era mushroom, or peanuts, helps prevent high blood pressure, heart diseases and blood vessels hardening.

-Combined with oyters, or kiwi fruit, or lemon, helps the skin and combats stress (and over-drinking!)

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