Japanese Celery
Estimated Inventory, lb : 0
Description/Taste
Japanese Celery varies in size and shape, depending on the specific variety, and generally has an elongated, cylindrical, and straight appearance. Most varieties are comprised of upright stalks topped with frilled greens. The stalks are firm, textured, and striated, ranging in color from white, yellow-green, pale green, to dark green. The stalks also have an aqueous, crisp, and crunchy consistency with a succulent nature. Each stalk is slightly curved, and the flesh is dense and solid. Some stalks may be thick and fleshy, while others may be thin, small, and slender. The leaves vary in shades of light and dark green and have serrated edges with frilled lobes. The leaves also bear a crisp, tender texture and showcase prominent veining. Japanese Celery releases a refreshing, subtle aroma and the stalks and leaves are edible raw. Select celery that appears fresh, firm, and has a thick base. Japanese Celery is typically mild with a neutral, subtly earthy, vegetal, and green flavor.
Seasons/Availability
Japanese Celery is available year-round. In the Nagano Prefecture, the primary celery-growing region, celery is produced between May through November. In Shizuoka, celery is available from December through March, and in Fukuoka, from November through May.
Current Facts
Japanese Celery, botanically classified as Apium graveolens, is a broad category of multiple varieties of edible stalks belonging to the Apiaceae family. Celery is not native to Japan and was introduced around the 16th century. The species transitioned through many phases throughout Japanese history from being an ignored crop to a favored culinary ingredient, and over time, new types were created in Japan for culinary purposes. The name Japanese Celery is a general descriptor encompassing green and white varieties grown throughout Japan. It is important to note that there are many varieties within this category, but in most supermarkets, the stalks are sold under their general celery name rather than their individual varietal name. Cornell celery, also known as Cornell 619, is the most commercially produced variety in Japan and accounts for almost ninety percent of the celery grown in the country. The cultivar is favored for its mild aroma and flavor and is mainly planted in the Nagano Prefecture. Other Japanese varieties include full-sized and mini white and green types, Kinzai, also known as Soup Celery, and Yamagata Celery, a name for two varieties planted in the Yamagata Prefecture. Japanese Celery is challenging to grow as it takes almost half a year to produce. In the present day, fewer growers desire to cultivate the plants due to their laborious nature, leading to a slight decline in production and increased imports from other countries. Despite its decreased cultivation, Japanese Celery is a valued culinary ingredient for its crisp, refreshing texture and mild flavor.
Nutritional Value
Celery, in general, is a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and calcium to protect bones and teeth. Celery also provides potassium to balance fluid levels within the body, magnesium to control nerve functions, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including beta-carotene, vitamin K, and B vitamins. Celery releases a distinct aroma created by aipin, an essential oil believed to soothe the mind and calm the body to reduce insomnia.
Applications
Japanese Celery varies in flavor from mild, neutral, herbal, vegetal, and peppery, depending on the specific variety. There are many types of celery commercially produced throughout Japan that range in strength of flavor, and each type will be used for slightly different purposes. Mild varieties of Japanese Celery are popularly used in fresh salads or chopped or shredded with light dressings. Celery is often served with chilled seafood, such as octopus, or chopped and used as a garnish over dishes. Celery is also added to potato salads, coleslaws, or pickled as a condiment for extended use. There are several ways to pickle celery, including pickling with kimchi, soaking in vinegar and sugar, or preserving in salt, and pickled stalks are typically served with rice, roasted meats, or seafood. In addition to fresh dishes, Japanese Celery is cooked into stir-fries, simmered into soup stocks, or made into kinipira, a cooking style of simmering vegetables. Celery is also used in rice-based dishes, various stews and curries, or minced and used in dumpling fillings. Both the stalks and the leaves are traditionally used in Japanese dishes, and the leaves are finely chopped and mixed into meat or added to soups and stir-fries. Japanese Celery pairs well with meats such as beef, pork, and poultry, seafood including shrimp, crab, fish, and octopus, and aromatics such as garlic, ginger, and onions. Unwashed Japanese Celery should be stored in the refrigerator but is recommended for immediate consumption for the best quality and flavor. The leaves are separated from the stalks to extend their storage life, and the stalks should be wrapped in paper towels and plastic wrap. The leaves can be kept in a sealed container in the fridge, and they will last for a few days.
Ethnic/Cultural Info
Celery is popularly pickled in Japan to create a crunchy, refreshing dish. Pickled vegetables, in general, have been made in Japan for thousands of years as a preservation method. Historically, food items were stored in salt that was extracted from seawater. Pickled dishes eventually evolved from a necessity to store food to a favored side dish, and seasonal vegetables were pickled to extend their culinary use beyond their fresh season. Japanese pickled vegetables became especially prevalent in the Muromachi Period in the 14th century with the rise of tea ceremonies. Pickled foods were believed to refresh the senses and were served between dishes during the ceremony to reset the palate. In the Edo Period, 1603 to 1867 CE, many new methods of pickling, notably quick pickling, arose, and new food items, including celery, were introduced and pickled. In the modern day, it is said that Japanese meals are centered around fresh, seasonal ingredients served with pickles and rice. It is also estimated that over 600 different pickling methods are used throughout the country. Pickled dishes in Japan even acquired their own name, collectively called tsukemono. Pickled celery is just one of many vegetables preserved in Japan, but the sliced stalks are known for their versatility and are served as a simple side dish. Celery has a mild flavor, allowing it to add crunch without overpowering other tastes in dishes, and is often eaten alongside seafood or rice-based dishes.
Geography/History
Celery is native to the Mediterranean, and the various types grown today are descendants of wild species that were naturally growing during ancient times. Some research suggests that celery seeds were transported with migrating peoples as early as 4,000 BCE and spread throughout Europe, the Middle East, Northern Africa, and Asia. Celery was initially used as a medicinal ingredient, odor reducer, and flavoring agent, but over time, new types were bred with improved flavor. In Japan, celery was first introduced through the feudal lord Kato Kiyomasa in the late 16th century. It is said he carried early green and white celery varieties from Korea and planted them around the Okayama Castle. These varieties arose out of regions of China and were spread to Korea before being taken to Japan. Despite its introduction, celery was not widely adopted into Japanese culinary preparations as many deemed the flavor to be too strong. Later in the Edo Period, 1603 to 1867 CE, Dutch sailing ships introduced other European celery varieties into Japan, which were also said to have too strong of an aroma. Celery was not commercially cultivated in Japan until the 19th and 20th centuries. Breeding companies began developing varieties with a milder flavor and aroma, and the Cornell variety changed consumer perceptions, becoming Japan's most commercially grown cultivar. Today, celery is prevalent throughout Japan, and there are many varieties that are generally classified for sale in local markets and grocers. The Nagano Prefecture is the primary production region of celery in Japan, followed by Shizuoka, Fukuoka, Aichi, and Chiba Prefectures. Japanese Celery is widely found in local markets, national grocers, and specialty distributors in Japan.
