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Recipe


Nasubi

Yamaimo

Fuki

Renkon

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Vegetable Preparation


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.

Leafy leaves
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.

Burdock roots
Scrape skin lightly because skin has special aroma. (Rinse and soak immediatly after cutting to avoid harsh flavor.)

Bambooshoots
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.

Yams (yamaimo)
Peel and rub with solt. Remove starchness by boiling.

Fuki
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).

Bambooshoots preparation;

Remove dirt from skin, cut off tip diagnally Score lengthwise. Boil in lots of water. Insert bamboo stick to check if it done. Leave as is until cooled, peel and soak again.


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