Tuesday, May 21, 2024
Enjoy spring vegetable dishes using mitsuba and butterbur purchased at Minoritch Hokuryu!
Spring vegetable dishes using mitsuba and butterbur
This stew of butterbur and bamboo shoots is the perfect match, with the rich aroma of spring butterbur and bamboo shoots!
To make brown rice porridge, soak the rice the night before to ensure it is fully saturated with water, then add 24 grains, kelp, salt, and pickled plums, and cook in a clay pot using twice the amount of water and for twice the amount of time as usual. Finally, add mitsuba leaves.
Served with fermented kelp "Kuromaikon (maitake mushrooms and kelp tsukudani)"
It was served with "Kuromaikon (maitake mushrooms and kelp tsukudani)," a fermented kelp, a specialty of Osaka, which I received as a souvenir.
Maikon is a special kelp tsukudani (simmered food) made with natural yeast and rich in healthy ingredients. It is the world's first fermented kelp, and is also made with germinated brown rice, mulberry leaves, Jerusalem artichoke, and fruit extracts such as apples and pineapples.
We enjoyed the nutritious and healthy flavors of spring, including simmered seasonal vegetables, butterbur and bamboo shoots, brown rice porridge with pickled plums and mitsuba, and a side dish of fermented kelp tsukudani, all with boundless love, gratitude, and prayers.
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◇ Interview and text: Ikuko Terauchi (Photography and editing assistance: Noboru Terauchi)
