Seasons of Aasai
It's that time of year again. To be precise, it is called Sichuan Asai, and the country of origin is Chinese vegetables, and it has been shipped for a long time at the food club, so it is familiar, but how do you still eat it on the sales floor? It is also one of the vegetables that is often asked. The leaves have a slightly tangy mustard-like spiciness, but the white stems have almost no peculiarity and have a gentle sweetness and crunchy texture, and can be eaten in various ways such as tempura, stir-fry, soup, etc. It can also be eaten raw, so it can be lightly pickled or salted and tossed. It can be expected to have the effect of relieving stress [GABA] It can be expected to prevent skin health and arteriosclerosis [β carotene] It is said that it is rich in vitamins. LanguageThis page has been automatically translated. Please note that it may differ from the original content.
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