“At home, when we serve rice balls, miso soup and pickled vegetables to our guests, they eat lots of them, commenting how tasty they are,” he says happily.
Hakusai is a common vegetable we use in hot pots. It’s also called “napa”, or Chinese cabbage in English. Chinese cabbage gets very soft and sweet when it is boiled and has dietary fiber and lots of healthy minerals. The Japanese word for soy milk is “t?ny?” ( ?? ) and is a healthy alternative to cream in this recipe.
Plump oysters and crisp cabbage make for a gentle zuppa (soup in Italian) as we await the spring. Chef Kuniaki Arima believes small careful steps result in a fine dish. One such step is the preparation of the vegetables. Garlic is cooked slowly in butter, while onion is sauteed as if to remove the tang.
Vegetables usually associated with Japanese cuisine will go well with bread and wine. For Chinese cabbage, cooking expert Masayo Waki recommends using the parts near the core instead of the large outer leaves.