Kaga Brand Vegetables
This would end up leading to more traditional vegetables that were labeled as "Kaga vegetables". Sweet potato, Kaga cucumber, Kanazawa Leek, Gensuke Radish, Lotus Root, Konjiso Flower, Uchigi Sweet Pumpkin, Kaga Tsurumame, Purple Eggplant, Shungiku Greens. It was interesting as it answered my questions that I had about a few recipes that I had found that had some of these unusual ingredients. While they were still traditional they didn't look exactly the same as I had originally thought. For example I am usually used to seeing a normal Kabocha Pumpkin inside Nabe, but Uchigi Pumpkin? I had never heard of that before. Gorojima Kintoki Sweet Potato Gorojima-kintoki sweet potatoe, are used an various way after it has been harvested. Cleaned, washed, baked, sliced in half, skinned and finally squeezed into a thick paste. This paste is the primary ingredient for a variety of Gorojima-kintoki dishes like: cheesecake, roasted sweet potatoes, German-style Baumkuchen cake, ice-cream and Sweet Potato pudding. Gensuke Daikon (Kaga Vegetable) Utsugi Gensuke Daikon, sometimes known as Ishikawa Daikon is a regional vegetable with its own taste. Compared to more widely available daikon, sweeter, shorter, thicker, and very juicy. The efficient water drainage of the Utsugi sandy soils in which it is grown makes it harder for bacteria to contaminate the daikon, keeping it fresh, clean and healthy. The Daikon greens is sweet and spicy and the grated daikon is sweeter than normal as well as when it is cooked. In Ishikawa it is cut-thick and it is thicker than most parts of Japan as it is important to have sizable girth for its flavor. It can be seen in nabe, soup, or boiled in broth (1 hour) as many Ishikawa dishes. The daikon sits in a soup and can sit for several hours to not only add more taste to the daikon, but also to make even more tender. Other preperations care cut into cubes, daikon tempura.
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