China and Japan are neighbors with "one cloth and water", and there are cultural similarities and huge differences, specific to the customs, food and women of men and women. In this article, we will continue to learn and sell them now, and talk about Japanese vegetables, which may be useful in case there is a day when "Mount Fuji raises the Han flag and drunken concubines under the cherry blossom trees".
1. Sun vegetable turnip
Figure 1.1
I'm afraid most people will think that the thing pictured above is a small radish, but it is a variety of Brassica rapa ssp. rapifera, Hinona Kabu. Turnip (vine amen) is a relative of the same species of cabbage, the root does not have the same spiciness as radish, and is mostly spherical, flat or oblong, which is rare for Aunt Sauce. The domestic variety of "angry dead child" turnip is also long, but it is far from being so smooth and refined, don't blame me for "growing other people's morale and destroying their own prestige", this is the case.
图1.2 Sun vegetable turnip pickles,连根带叶一起吃
日vegetable turnip 的历史可上溯至室町期,某领主曾向天皇进贡"日vegetable turnip pickle",天皇为之击节赞叹,御制waka 曰「Omi Naru Himono no Sakurazuke This is the sign of Koharu",Horizontal Yo Qianlong Emperor 在伯中之间,大意是:艾玛,这咸菜老好吃了,有春天内味儿! 一惊一乍,村气可掬,他们家真是祖传大山炮,一个咸菜就能吃出climax来。
Insert a knowledge point: the Japanese word "wild vegetables" (やさい) = Chinese "vegetables", not wild vegetables. Truly wild vegetables are written as "mountain vegetables" (さんさい), which refers to all wild vegetables in general, not limited to mountains.
2. Nozawana
Figure 2.1
Figure 2.2
图2.3 Nozawa Nazuke
Originating from the Onsen village of Nozawa in Nagano Prefecture, it was formerly known as Shunai, and later became famous for Nozawa cuisine. Some call it "Japanese wasagi", but in fact it is also a variety of turnip/B. r. ssp. rapifera, and DNA analysis suggests it may have originated from European turnips. The tubers are not important, but they are known for their "delicate stems and slightly sweet mouths", and locals even believe that young leaves that have just sprouted for five or six days are better than sea bream sashimi (鯛の以身よりうまい). We cherish ourselves and are all over the world. You can make Nozawa Nana 漬け (お葉漬け), and it is said that it is also a pickle to break the day.
3. Uguisuna
Figure 3.1
Figure 3.2
Figure 3.3
A miniature variety of turnip, cultivation began in the Edo period. In the middle of the Edo period, farmers in Kamizumien-cho, Nakagyo Ward, Kyoto, screened the early varieties of Tennoji turnip (Tennoji 蕪) and cultivated warbage vegetables. The tubers are smaller than the beans, white in color, small and cute, and can be harvested in 40-50 days. The tuber is so small that there is no point in eating it alone, so I can probably eat it all at once.
P.S. The people of the mainland treated turnip with great indifference and used it mostly to feed livestock, but the Japanese took advantage of it and cultivated and introduced a large number of varieties. There are large, medium, small and micro, this article only lists the above 3 varieties, the rest will not be repeated.
4. Komatsuna
Figure 4.1
图4.2 Goseki Late
Figure 4.3 Stir-fried Komatsu
Representative of Japanese Chinese cabbage, scientific name B. rapa var. Perviridis, the plant type is open, the petiole is slender, and it is eaten as a young plant. Originally from Komatsukawa Village (now Edo River Togawa Ward), Tokyo, it was named "Komatsuna" in 1719 by Tokugawa Yoshimune, the 8th general of the Edo shogunate. At present, most of the cultivated varieties are hybrids, such as round-leaved type, intermediate type, spoon-leaf type, etc., as well as purple-leaf varieties, and Gokaku Akiyo is regarded as the last の伝統なKomatsu nabi. It can be fried, and it is estimated that the taste is similar to Shanghai green.
Komatsu Nana (Komatsu Nana), born on February 16, 1996 in Tokyo, Japan, is a Japanese film and television actress and graphic model. I accidentally came across in the process of looking for Komatsu vegetables, and the sticker beautified the page. Well, it's much better than greens.
5. Mizuna (Mizuna)
Figure 5.1
Figure 5.2
Figure 5.3 Red water vegetables
Figure 5.4 Purple water vegetables
The strange color in Japanese cabbage, scientific name B. rapa var. Nipposinica, known as Kyoto Hara の野菜, is an ancestral tiller introduced to Japan from China in the 19th century (Japanese texts record that it is China's "water turnip"), and the variant word "nipposinica" means joint production between China and Japan. It is characterized by strong tillering ability, fragmented leaves, and other names such as Senjina (センスジナ), silk vegetable (イトナ). There are also purple-stemmed green-leafed red water vegetables (or red-shaft watery vegetables) and green-stemmed purple-leafed purple watery vegetables, which are rare. It is said to be crisp and tender, and it is suitable for raw consumption.
Figure 5.5 Lettuce
The name 壬lettuce (みぶな) comes from the birthplace of Mibu, Nakagyo Ward, and the leaves are round spoon-shaped and do not split. Considered to be "Mizuna の変種", Mizuna itself is already a variety, and the variant of the variant is "subvariant" (really not troublesome), and the scientific name of Nonasumi is added with a string of "subvar" after the scientific name of Mizuna. oblanceolata", gene sequencing concluded that it is a hybrid offspring of aquatic vegetables and turnips. It tastes similar to water vegetables, but with a hint of spiciness.
6. Burdock root
Figure 6.1
图6.2 Takinogawa Burdock
图6.3 Oura Burdock
图6.4 Burdock Tempura
The scientific name Arctium lappa, a genus of burdock in the Asteraceae family. The cultivated seed first appeared on the mainland, and was introduced to Japan with Tang envoys in 920, and developed in Japan, almost "one day must be without" for the Japanese. The main eating part is fleshy root (in fact, a little wood residue), there are two types of long root system and short root system, the famous varieties are Takinogawa ごぼう and Oura ごぼう, the former is slim and beautiful, the latter is silly and black and thick. There are too many ways to eat, and the list is too numerous to mention.
图6.5 Echizen white stem burdock root
图6.6 Boiled burdock root
Leaf burdock (葉ごぼう) is a leaf type of burdock, famous for its Echizen white stem and white petiole, while burdock is generally small pink. The root, petiole and leaf can be eaten separately, and the root of burdock is more tender than that of ordinary burdock root, the petiole is crisp, and the leaf taste bitter and has an aftertaste. Wouldn't it be wonderful to eat three and eat three with their own characteristics, just like "Lao Tzu one flame and three cleansing".
7. Sokukatsu (Udo)
Figure 7.1 Mountains live alone
Figure 7.2 Soft white solitude cultivated in the dark
图7.3 Yama Udo Tempura
Aralia cordata, a herbaceous relative of the northeastern "old spiny bud", and a Chinese genus of the Apiaceae, are not related. It feeds on young shoots, which is slightly the same as "prickly old shoots". Taken from normal plants, it is called 山solo (山ウド), which must be cut into pieces and soaked in vinegar water for 5-10 minutes to remove astringency, and the young leaves can be made into tempura alone; Soft white solitary (soft white ウド) cultivated in the dark, with a light taste and no pretreatment. At present, the Japanese market is dominated by soft white solitary living, and even many mountain solitary lives are camouflaged after being exposed to sunlight. There are no taboos to the specific "food べ方", and the press does not form.
7.4 Taranome
P.s. Japan also eats "thorny old buds", a variant of alder / A. elata var. Inermis, known as 楤bud (タラノメ), is mostly this variety of "prickly old bud" cultivated on the mainland. Commonly eaten plants of the pentagram family are also Eleutherococcus sciadophylloides, which are not produced on the mainland and have no official Chinese name, and E. henryi var. Faberi, Jiangsu, Zhejiang and Hubei are distributed.
8. Ashitaba
Figure 8.1
Figure 8.2
Figure 8.3
图8.4 Aoba Aojiru
Angelica keiskei,原产八jojima,Cause"Even if you pick a sprout today, a new sprout will come out the next day" (意能猜作,下同),The late name Asaba,当地传说秦始皇要找的「There is a medicinal herb of immortality and longevity in the sea of the East」即此物. Stems 叶具强烈flavor 和特bittertaste,可作天妇罗 (tempura)和凉拌菜 (ohitashi). 亦可加工成青juice,传说有某种神奇功效,不过最好不信,Japan是保健品骗局大国,远胜我朝,很惭愧,我也托人从Japan代购过类似产品......
9. Shrimp potatoes
Figure 9.1
Figure 9.2 Pro-taro, taro and taro
图9.3 Fried shrimp potatoes
The cultivars of wild taro/C. antiquorum, while ordinary taro are all taro/C. esculenta, the same genus but different species, so it is worth remembering. Usually take taro and eat, bend like shrimp (sea old), because there are many processes of piling soil in planting, bent (I don't believe it). Porto taro is shaped like a wooden barrel, and the taro looks similar to ordinary taro and can be eaten, which belongs to the type of pro-taro and taro that is cut all over the door and even the grandchildren are hitched on. The cooking style is not much different from the mainland, so there is no need to say much. p.s. According to the latest classification, the wild potato is classified as a variant of C. esculenta. esculenta var. Antiquorum, whose "uniqueness" has been downgraded.
10. Butterbur
Figure 10.1
图10.2 Butterbur Blossom
Figure 10.3
图10.4 Butterbur Tempura
Petasites japonicus of the genus Petasites japonicus is found in the wild in both China and Japan. Cultivated as a vegetable in Japan's Heian period, it has been vigorously promoted by Toyotomi Hideyoshi and has become one of the mainstream ingredients, and can be eaten except the rhizome. The leaves are slightly lower grade, only eat young leaves, shredded porridge or stuffed rice balls; The petiole is thick and more favored, and it is not undesirable to boil, dip, miso or tempura; 花苞拞敗の薹 (ふきのとう), the taste is the most beautiful, Yitian tempura.
图10.5 Akita Fuki
It is reported that there are more than 200 varieties of fero, including wild species, and the most commonly eaten is called Aichi Hayashi ふき (Figure 10.1), which is widely cultivated in Aichi Prefecture and accounts for 70% of the market circulation. Akita ふき/P. japonicus ssp. giganteus is a subspecies known for its tall petioles and broad leaves, growing to 2-3 meters without problems, and the leaves can be used for horseback riding.
Which one would you like to try the most?
The above 10 kinds of Japanese vegetables (actually 7 species) are indeed different in style from my Chinese products, but "it is finally shallow on paper", and it is difficult to deeply appreciate the exotic style without tasting it yourself. Lao Gu does not like to be vegetarian, and is even more interested in turnip cabbage and the like (excluding Komatsu Nana), but out of the curiosity of folk museum lovers, everyone from leaf burdock to butterbur wants to try it. Well, what I want to taste the most is, Komatsu ... How.
P.S. Why did you come up with the idea of "studying" Japanese vegetables? It's not a beautiful day, but the recent single cycle Yamaguchi Momoe "ありがとうあなた" has been too many times.