As we’re baking in the sweltering heat of this year’s summer, it’s hard to tell what is feeling the burn more these days, our bodies, our pocketbooks or our planet. It’s easy to feel overwhelmed in times like these, but sometimes even making small personal changes can make a world of difference.
Case in point: vegetables. While eating more vegetables and consuming more locally have become far-reaching rallying cries, in food-insecure Japan especially, choosing local, sustainable and seasonal produce can help you (and the climate!) stay on a healthy path while supporting farmers in the country you call home. And, going with Japanese fresh and in-season veggies will also do wonders for your bottom line.
Check out five in-season Japanese vegetables below, as well as how to prep and store them, to get you started. Make sure to read all the way to the bottom for our suggestions of local vegetable delivery baskets so that you don’t even have to make your way to the supermarket!
Myoga, known as Japanese ginger in English, refers to the edible tender buds and shoots of a herbaceous perennial plant native to Japan. It has a pleasantly crunchy texture and a refreshing and light gingery taste. Myoga contains many vitamins and minerals, such as vitamin K, calcium and magnesium which make it a great healthy vegetable to add to your repertoire.
It also plays well with other distinct summer foods, like as a thinly sliced garnish to a bowl of cold somen or soba noodles or even fried in a tempura batter. …continue reading