Tuesday, May 21, 2024
Enjoy spring vegetable dishes with "mitsuba" and "fuki" purchased at Minorikchi Hokuryu!
Spring Vegetable Cooking with "Mitsuba" and "Fukino
Fukuki and bamboo shoots in combination are the best match for the fragrant springtime smell of Japanese butterbur and bamboo shoots!
For brown rice rice porridge, soak the rice in water the night before to soak in enough water, add 24 cereals, kelp, salt, and pickled plums, and cook in an earthenware pot with twice the water and for twice the time as usual. Finally, add honey leaves.
Served with fermented kelp "Kuro-mai-konbu (maitake mushrooms and kelp tsukudani)
The dish is served with Osaka's specialty, fermented kelp "Kuro Mai-Konbu" (maitake mushrooms and kelp tsukudani), which was given to us as a souvenir.
Maikon is a special kelp tsukudani that is fermented with natural yeast and contains many healthy ingredients. It is the world's first kelp fermentation that also combines germinated brown rice, mulberry leaves, chrysanthemum, and fruit extracts such as apple and pineapple. The product is the world's first fermented kelp tsukudani.
With the seasonal vegetables, blowfly and bamboo shoots, I will have brown rice rice porridge with pickled ume and mitsuba, and fermented kelp tsukudani as a garnish, with boundless love, gratitude, and prayers for a nutritious, healthy, and superb taste of spring.
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◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi) 
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