Spring is also the time for wild vegetables! Tempura, soaked vegetables, or with miso. They also have many beneficial effects on the body!
Good evening. This is Sukiyabashi Edowan.
Snow has been falling in Tsuzu. This is quite rare in Tokyo. It makes me long for spring. Today, I would like to talk a little about wild vegetables.
To begin with, wild vegetables are those that grow wild in the natural environment. Vegetables, on the other hand, are said to be those grown in fields or other areas managed by people.
The history of wild vegetables is very old, and it is said that the Jomon people ate them more than 5,000 years ago.
It is said to have saved people's lives during the Edo period when they suffered from starvation due to poor rice and vegetable harvests.
Many of these wild vegetables are young shoots, and in order to protect themselves from outside enemies as they grow, they have a bitter or gruesome taste.
The components of this bitterness and bitterness are polyphenols!
Polyphenol] is an antioxidant that removes excessively generated active oxygen in the body (the source of cancer) and inhibits oxidation.
It is also effective for health and beauty, including prevention of arteriosclerosis and lifestyle-related diseases!
We hope to be able to offer them in our dishes in the spring when they are in season and when we decide to reopen! ^^We look forward to working with you!
# Sukiyabashi Edowan
# Sukiyabashi Japanese Cuisine
Dining at # Ginza
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# I want to connect with people who like Japanese sake.
# wild vegetables
# Tempura
# Spring
