The variety of vegetables
call for many methods of preparation. It is important to prepare a vegetable
correctly in order to bring out its natural taste. Basically to preserve
color and shape of a vegetable removing the harsh taste is essential.
Use 3 or 4 times the amount of boiling water. (place stems down and
boil evenly). Lock in color by rinsing with cold water.
Sweet potato, potato and eggplant (nasubi)
Peel and cut pieces in appropriate sizes, rinse with water.
Scrape skin lightly because skin has special aroma. (Rinse and soak
immediatly after cutting to avoid harsh flavor.)
Remove dirt from skin, cut off tip diagnally (the part which is only skin).
Score lengthwise. Boil in lots of water covered with a drop lid and add
rice bran (or left over water from washing rice). When soft, (insert bamboo
stick to check if it done) Leave as is until cooled, peel and soak again.
Peel and rub with solt. Remove starchness by boiling.
Cut off leaves cut stems to pot size. Itazuri with salt. Place in
boiling water remove and place in cold water. Peel the thin outer layer
while it set in water. (paraboil to remove harshness).
Udo and Renkon (lotus root)
Peel and soak in vinegar water to remove harshness (peel udo thickly).
|Remove dirt from skin, cut off tip diagnally
||Boil in lots of water. Insert bamboo stick to check if it
||Leave as is until cooled, peel and soak again.|