vegetables

-About ingredients-

Radishes, carrots, and cucumbers are some of the vegetables frequently used in Japanese cuisine. Each vegetable has its own characteristics and uses.

Radish is a long, white vegetable with a refreshing flavor. In Japanese cuisine, daikon radish is used in a variety of cooking methods. For example, grated radish is grated radish and is used as an accompaniment to sashimi, tempura, and hot pot dishes. Also, grated radish is sometimes added to sushi and tempura bowls. Daikon radish is also used as an ingredient in stews and pickles, where you can enjoy its soft texture and gentle flavor.

Carrots are an orange vegetable with a sweet taste and crunchy texture. In Japanese cuisine, carrots are used in a variety of dishes. For example, it is used as an ingredient in stews, stir-fries, and salads. Carrots are also sometimes shredded and used as an ingredient in sushi. Carrots are rich in vitamin A, vitamin C, and dietary fiber, making them highly nutritious.

Cucumber is a vegetable characterized by its refreshing taste and crunchy texture. In Japanese cuisine, cucumbers are used in many dishes. First, it is common to slice it raw and eat it as a raw vegetable. In addition to being eaten as is, it is used as an ingredient in salads, sandwiches, and rolls. Cucumbers are also popular as pickles. Marinating with vinegar, salt, and mirin brings out the refreshing flavor.

These vegetables play an important role in Japanese cuisine, depending on their characteristics and usage. Their flavor and texture add depth to dishes and are essential for creating a balanced meal.