Japanese cuisine is well known for its use of fresh vegetables in season. In March, both spring cabbage and broccoli are used in a wide variety of Japanese dishes, and they also have a lot of flavor and health benefits.
Vegetables in March
Among the many different types of cabbage in Japanese cuisine, spring cabbage (Haru Kyabetsu) is a softer, sweeter cabbage. While winter cabbage has harder leaves than stews, the leaves of spring cabbage are more delicate. The leaves are an excellent wrapper for pork, chicken or vegetables, and also serve to add a crisp freshness to okonomiyaki.
Broccoli is an extremely versatile vegetable. From a simple dish of fried broccoli seasoned with spices, to more complete noodles, salads, tempura, cream stew, and many other dishes, fresh broccoli is one of those perfect ingredients for any dish.
How to choose the Best Cabbage in Season
The most massive cabbage is best, with leaves that look fresh and crisp. Cabbage will last a few weeks in the refrigerator if left uncut and placed in the vegetable drawer.
All types of cabbage contain several health benefits. The outer leaves of the cabbage, as well as those closest to the kernel, contain more vitamin C than the inner leaves. It also contains:
-and Antioxidants that help reduce the risk of various diseases and illnesses, including certain types of cancer.
Tips for choosing the best broccoli of the season
The best broccoli heads have a vibrant green color. If the sprouts are a dull green or dyed yellow, then the broccoli is no longer fresh.
Like cabbage, broccoli also contains
Broccoli helps to improve blood circulation, aids in digestion, and enhances the growth of healthy cells.
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