The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
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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.
Tsubomina are available in the late winter to early spring months.
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.
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.
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.
There is the catchphrase that says Tsubomina are the unique vegetable that herald the arrival of spring in Hakata city of Fukuoka prefecture.
Tsubomina are harvested only in Fukuoka prefecture; they have been sold at high-end department stores from 2007 in Japan.
Recipes that include Tsubomina. One is easiest, three is harder.
|Gourmande in Osaka||Garlic and Yuzu Sautéed Tsubomina|