Suzuki Farm's Vegetable Plants Part 2
Kyuri Cucumber
Kyuri are smaller and thinner than typical American cucumbers. The flesh is fresh, soft, and crisp, with little acridity, making it a favorite for many people. If they're left unharvested, they'll grow to 30-40 cm in length, and the skin will turn yellow and the seeds will become tough, resulting in a loss of eating quality. Therefore, they should be harvested when they're young and not fully ripe.
Since they contain a lot of potassium, which helps discharge sodium, it's expected to be effective in preventing high blood pressure and lifestyle-related diseases. It also has a diuretic effect, so it's good for preventing swelling during the summer. Kyuri are also said to have a cooling effect on the body, so they're recommended for reducing hot flashes during the summer. They also contain some beta-carotene, which is believed to boost the immune system, and is good for anti-aging and cancer prevention due to its antioxidant properties. They're sometimes dishonorably referred to as a vegetable with low nutritional value, but they aren't particularly low in nutritional value.
They can be used in a variety of dishes such as salads, pickles, and sandwiches. It's basically eaten raw, but in Chinese cuisine it's sometimes used in stir-fries. The texture varies greatly depending on how they are cut. In addition to slicing into round, random, or julienne slices, you can also try thinly slicing them with a peeler or pounding them before cutting.
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Nasu Eggplant
This form of nasu is the most widely distributed nasu in Japan, as it yields a large amount per plant and can be harvested for a long period of time through greenhouse cultivation. It’s dark purple and shiny. Both the skin and flesh are moderately soft, with just the right amount of moisture, and it's easy to handle due to its size.
Nasu are often thought to be nutritionless because they're made up of more than 90% water, but in fact they contain several nutrients that are effective for health and beauty. Potassium helps prevent summer fatigue and high blood pressure, polyphenols can boost immunity and promote beauty, and dietary fiber regulates the intestinal environment.
Nasu is a convenient ingredient that can be used in a variety of dishes such as grilled, simmered, stir-fried, and pickled. The texture varies depending on how it's cut and cooked, so it's best to be creative depending on the dish.
For simmered or sauteed dishes, make shallow slits diagonally across the skin for quicker cooking. For stir-frying, it's best to match the size and cut according to the ingredients to be stir-fried together to ensure even cooking and a tasty result. When grilling or stir-frying, the secret is to cook the nasu over high heat to quickly remove the moisture from them. The most popular nasu dishes include grilled nasu, mabo nasu, curry, and other dishes from around the world.
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Peaman Bell Pepper
Peaman is an improved sweet variety of the peppercorn pepper. The green ones that are commonly sold in Japan are harvested unripe, and if left unharvested, they'll ripen and turn red (some varieties turn orange or yellow). Fully ripe red peaman are sweeter, but it takes long for them to turn red, so green ones, which can be harvested more efficiently, are more widely distributed. Peaman were introduced to Japan in the Meiji period (1868-1912) but didn’t become popular among ordinary households until after World War II.
Peaman are rich in vitamin C, a nutrient with antioxidant and other properties that prevent aging and disease. Because it's a water-soluble vitamin, its nutrients are easily depleted by exposure to water or heating. However, the vitamin C found in peaman is not affected by heating. They also contain high amounts of β-carotene, which is converted into vitamin A, an antioxidant in the body. And retinol, the main component of vitamin A, has the effect of increasing resistance and may help maintain healthy skin and mucous membranes. Other nutrients including potassium, dietary fiber, and vitamin E are also in peaman.
They are used in stir-fries, oven cooking, simmered dishes, deep-fried dishes, etc. When cooked, their distinctive bitterness is reduced and their sweetness increases, so those who don't like bitterness should cook them slowly. On the other hand, if you want to enjoy the crispiness and unique bitterness of them, cook them quickly over high heat to preserve their flavor and make them tasty.
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Nasu and Peaman with Mayonnaise in Microwave
This is a simple recipe for peaman and nasu dressed with mayonnaise cooked in a microwave. Mayonnaise and salted kelp go well together, giving the dish a mild flavor with a hint of umami.
Ingredients (2-3 Servings): 1 nasu 2 peaman 1 tsp of shio kombu salted kelp 1 tbsp of mayonnaise
Shio kombu salted kelp and Japanese mayonnaise are available at Maido!
Directions:
1. Cut the peaman in half lengthwise, then remove the seeds and cut them into thin diagonal slices. Cut the nasu in half lengthwise and cut into thin diagonal slices, then soak in water for a short while, and wipe off the water.
2. Cover the bowl with the peaman and nasu inside with plastic wrap and microwave for 3 minutes (at 600W).
3. After microwaving, discard any water remaining in the bottom of the bowl. Add the shio kombu salted kelp and mayonnaise and mix well. Then, it's ready!
Tips:
The trick is to cut the nasu and peaman as thin as possible so that even those who don't like them can easily eat them.
Adjust the amount of shio kombu salted kelp to your liking.
Try to eat it up by the next day so that you can enjoy the texture of the vegetables and the umami of the shio kombu salted kelp.
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Shishito Pepper
There are two types of peppers: spicy peppers, which are hot, and sweet peppers, which are less spicy. Shishito, like peaman, turn red when fully ripe, but are usually harvested when they're still green and edible. Spicy chili peppers were introduced to Japan in the 16th century. They were cultivated during the Edo period. In the Meiji period (1868-1912), sweet varieties were introduced from other countries, but they didn't take root for a while nor spread to the general public until after World War II.
Shishito are rich in carotene and vitamin C. Carotene has anti-aging and skin beautifying effects, while vitamin C improves immunity, relieves fatigue, relieves stress, has skin beautifying effects, and even prevents summer fatigue. In addition, they also contain vitamin P, which helps prevent arteriosclerosis, and vitamin P also aids in the absorption of vitamin C.
Shishito are used in stir-fried, deep-fried, and grilled dishes. While the seeds are removed from peaman, the whole seeds of shishito can be eaten. However, it's better to remove the seeds when cutting to cook them. Shishito are good with oil, and if you fry them quickly over high heat, the flavor and texture will improve. When making tempura or deep-frying, be sure to pierce a few holes with a toothpick or the tip of a knife to prevent them from bursting.
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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup!
Happy shopping. :)