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Tsubomina
Inventory, lb : 0
Description/Taste
The Tsubomina is about 1 inch length and it is bright green; its contrast in white and bright green creates an aesthetic beauty. Although it is a member of Brassicaceae that tends to have a bitter taste, it offers slightly sweet and mild flavours with a crunchy texture when it is cooked. When it is eaten raw, it has some bitterness in the taste.
Seasons/Availability
Tsubomina are available in the late winter to early spring months.
Current Facts
The Tsubomina is the sprout of a variety of leaf mustard that can weight up to eleven pounds and it is a member of Brassicaceae.
Nutritional Value
Tsubomina are rich in GABA that can help people who suffer from high blood pressure and mental instability. Additionally, they contain beta-carotene and vitamin E.
Applications
Because of Tsubomina's simple taste, they can be added to salads, stir-fries, sautéed dishes, soups, miso soups, pasta dishes, rice dishes and tempura. When they are cooked their vivid green will become more vivid green. Choose Tubomina that have a glossy bright green surface; brown spots on a tip of leaves indicate that they are old. In addition, select the ones that have a clean white cut. They get dry easily, so make sure to put them in a plastic bag and store them in the refrigerator. For long term storing they can also be parboiled and frozen for future use.
Ethnic/Cultural Info
There is the catchphrase that says Tsubomina are the unique vegetable that herald the arrival of spring in Hakata city of Fukuoka prefecture.
Geography/History
Tsubomina are harvested only in Fukuoka prefecture; they have been sold at high-end department stores from 2007 in Japan.
Recipe Ideas
Recipes that include Tsubomina. One
is easiest, three is harder.| Daily Food Porn |
|
Garlic + Yuzu Sauteed Tsubomina |
| Gourmande in Osaka |
|
Garlic and Yuzu Sautéed Tsubomina |
