Hi everyone, I’d like to share about brassicas for me.
I eat brassicas almost every day as other members.
Cabbage, chinese cabbage and broccoli are most often eaten wherever I live. I also enjoy kohlrabi, rocket and watercress here. (They are
not familiar in Japan.) I eat them just fresh, boil, steam, pan-fried and so on.
When I eat more, I cook them.
I’d like to share about Brassica rapa
The buds, young leaves and stems of Brassica rapa are eaten in early spring in Japan. They are boiled and seasoned with soy source and mustard (Japanese mustard). Slight bitter taste tells us ‘Spring has come’.