Vegetables | The Japanese Kitchen

Archive for the ‘Vegetables’ Category

Burdock – Gobo

Thursday, September 17th, 2009

Burdock is a root vegetable that is easily found in the wild and is a cultivated vegetable in Japan. Besides its culinary uses, it is also used in traditional Chinese medicine, and it’s sticky seeds became an inspiration for a new, breakthrough technology – Velcro.

The roots of young burdock plants are used in cooking , since it becomes overly fibrous when grown too large. Look for burdock roots that are firm and are between 18 – 24 inches in length and about 3/4 to 1 inch in diameter. The burdock pictured above was grown organically from a small producer, Harmony Valley, in Wisconsin.

Burdock has a crunchy texture and an earthy, nutty flavor. Its thin skin can be removed with a light scrubbing or scraping. It is rich in phenolic (anti-oxidants) compounds and will easily turn grayish-brown when sliced. To prevent this, place freshly cut burcok in cold water with a little vinegar or lemon juice.

Burdock is most famously used in Kinpira – a dish of sliced carrots and burdcok simmered in dashi, soy sauce and mirin. It also found in soups, braised dishes (e.g. chicken and vegetables) and mixed with rice.

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Shiitake Mushrooms

Thursday, July 23rd, 2009

Shiitake mushrooms are native to Asia, originally China, and are used extensively in Japanese cooking. They have a tough, fibrous stem that allows its cap to become large in diameter and thick. Most people do not use the stems for cooking but I have known people to use them in stocks or even in vegetarian burgers. Shiitake mushrooms are best when the caps are firm and not too dark. When freshly cooked, they have delicious meaty, earthy taste yet they nearly melt in your mouth.

As a result of modern cultivation practices, they can be purchased fresh in most good produce departments. However, they can get pricey, so shop around. If you are unable to find fresh mushrooms, they dry extremely well and can be purchased in dried form at almost any Asian grocery store.

To prepare fresh mushrooms, remove the stems and lightly wash right before cooking. If the caps are too large, it’s best to cut them into smaller pieces or slice them crosswise. Dried mushrooms must be softened in warm water prior to cooking and give the best results in simmered dishes.

Besides having great taste, shiitake mushrooms are believed to have medicinal beneifits as well; such as helping prevent cancer, boosting the immune system and fighting viruses.

Tags: Ingredients
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Technique: Cutting Cucumber for Sushi Rolls

Saturday, May 23rd, 2009

For sushi, English cucumbers or hothouse cucumbers are normally used. They are the ones sold individually wrapped in a firm plastic. They are mild, have thin skin and are essentially seedless. What’s more, you can cut them to the exact size of a sheet of nori – so you can have a continuous strip of cucumber for your sushi rolls.

When buying English cucumbers make sure they are firm. Store them in your refrigerator, but be careful. They are very sensitive to temperature. If your refrigerator is too cold (say below 38), they may become soft.

1. Cut cucumber to the exact size of a sheet of nori – a little more than 4 inches. Gently remove the seeds from the center with a spoon.

2. Slice lengthwise into strips about 3/8″ thick.

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DIY Organic Mizuna

Friday, April 27th, 2007

Mizuna

Finding herbs and vegetables commonly used in Japanese cooking can be a challenge. If you do find them, they are likely to be expensive. One way around this problem is to start your own garden.

The other day I was at a local garden shop and found a pack of Organic Japanese Mizuna seeds. Mizuna is light, leafy mustard green. It has a mild peppery flavor. You can use it in salads and stir-fryâ€™s.

Mizuna grows best during the cooler weather of early spring or fall. To harvest, just trim the plant down to about 1 inch height with a scissors.

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Daikon

Sunday, February 11th, 2007

Daikon is a large white radish that is used extensively in Chinese and Japanese cooking. The word daikon literally means “large root” or “great root” in Japanese. They resemble a giant carrot and are usually found between 8 and 14 inches long.

This vegetable has a firm, crisp texture and is mainly water – about 95%. It can be prepared raw, pickled, grated or used in soups and simmered dishes. It’s typically shredded and served as a garnish for sashimi. The flavor is similar to that of a radish but slightly more pungent (especially when grated).

You’ll find daikon at most groceries stores, but Asian grocery stores and Farmer’s Markets will have the best selection and price. For best results, select daikon that are firm and not too large. They can be kept in the refrigerator for up to a week.