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The tuber has a characteristic bitter taste due to its oxalic acid content, so it is best to boil it once in rice water to remove it. [21] It has a slightly sweet and bitter taste similar to that of chestnuts and lily bulb. [7] It is usually boiled in a broth to enjoy its tender texture. [6] It is also used in deep-fried and nabemono. [21]
Ugali is prepared from ground white corn similar to how tamales are made from yellow corn in Central America. In most homes the ugali makes up most of the meal, with vegetables or meat as accompaniments. In wealthier homes, or for special occasions, the ugali is served with abundant savory vegetables and meats in spicy gravy.
Komatsuna (小松菜 （ コマツナ ）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.
The vegetables used in okkirikomi also varies depending on the area. In mountainous regions such as the towns surrounding Mt. Akagi and Mt. Haruna, taro is a common ingredient whereas in areas like Agatsuma and Tano District, potatoes are more often used. However, sweeter vegetables such as sweet potato or pumpkin are generally not added ...
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Sium sisarum, commonly known as skirret, [1] is a perennial plant of the family Apiaceae sometimes grown as a root vegetable.The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'.
Tatsoi (Brassica rapa subsp. narinosa [1] or Brassica rapa var. rosularis [2]) is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy.
Raw flat beans Raw flat beans showing the seeds Cooked flat beans with bacon. Flat beans, also known as helda beans, romano beans (not to be confused with the borlotti bean) and "sem fhali" in some Indian states, are a variety of Phaseolus vulgaris, known as runner bean (not to be confused with Phaseolus coccineus) with edible pods that have a characteristic wide and flat shape.