Made from soybeans, versatile tofu is rich in protein. It also has
no cholesterol and is easily digestible. Tofu varieties include
regular, silken, firm and soft. Tofu is stored in water and should
be thoroughly drained just before cooking. Changing the water daily
will keep it fresh longer. In addition to Hiyayako (Chilled Tofu),
tofu appears in soups and nabe, simmered, and deep-fried dishes.
This delicate herb is high in carotene and vitamin C. In order to
preserve its fragrance, it should never be more than briefly parboiled.
Commonly used in salads, Chawanmushi, and clear soups to add aroma,
trefoil also is used as a garnish for nabe dishes.
This unique Japanese spice grows naturally alongside clear mountain
streams, today it is mainly cultivated in wasabi farms. The wasabi
root is peeled, then grated and used as a condiment for sushi, sashimi,
and Chilled Soba Noodles.
White Turnip (Kabu)
This vegetable contains protein and calcium. Select turnips that
have a smooth surface. They are often pickled and are a common ingredient
in soups and simmered dishes.
Yam Cake (Konnyaku)
This product consists of more than 90% water. Made from konnyaku
yams, it helps cleanse the digestive system. Yam cake is valued
more for its texture than flavor and is used in various dishes.
It comes in white and blackish color as well as several different
Yam Noodles (Shirataki)
These are made from yam cakes that have a tougher, gelatinous consistency
and have little nutritional value. If using canned yam noodles,
drain well and parboil before cooking.
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