Umami Recipes

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Sesame vinegared spring vegetable and wild plants

  • Washoku
  • Sesame vinegared spring vegetable and wild plants
4servings
4servings

Edible wild plants like taranome, fuki, urui, kogomi and tsukushi are some of the first vegetables to burst forth in spring. Japanese people hope that by eating them they can absorb some of the season's useful vigor. Marinating the vegetables for a while makes their taste harmonize - a dish full of spring.


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Ingredients (4servings)

  • 100g daikon radish
  • 30g carrot
  • 4 taranome
  • 40g fuki
  • 2 urui
  • 2 kogomi (sprout of ostrich fern)
  • 8 tsukushi (horse tail)
  • Sesame vinegar (50g roasted sesame, 100cc dashi, 20g sugar, 25cc light soy sauce, 5cc vinegar) 3% salt solution pinch of salt pinch of saleratus dashi light soy sauce

Directions

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