Collection: Vegetables, mushrooms, pickles, beans, konjac

Dried vegetables and freeze-dried vegetables are two preservation methods that offer different flavors and varied uses in Japanese cuisine.

• Dried vegetables: This traditional process involves slowly dehydrating vegetables (such as daikon radish, shiitake, or ginger) to preserve their taste and nutrients. They must be rehydrated before use, especially in Japanese soups, tsukemono, or simmered dishes.
• Freeze-dried vegetables: This more modern method freezes the vegetables before removing the water under vacuum, thus preserving a lighter and airier texture. They rehydrate very quickly and are often used in instant soups or quick dishes.

Regarding price, freeze-dried vegetables are often more expensive due to the manufacturing process.

Japanese people widely use dried vegetables in their cuisine for practical, nutritional, and cultural reasons.

From a practical standpoint, drying allows vegetables to be preserved for a long time without refrigeration. This is especially useful for shiitake, daikon radish, or seaweeds like kombu, which add depth of flavor to soups, tsukemono, and simmered dishes.

In terms of taste, drying intensifies the flavors. For example, dried shiitake mushrooms have a stronger taste than fresh ones and are essential in udon noodles, miso soups, and rice dishes.

This tradition also reflects a pursuit of dietary balance. Azuki beans, konjac, and dried vegetables are rich in fiber, low in calories, and perfectly suited for a healthy diet.

Finally, the use of dried vegetables is a culinary heritage. Since the Edo period, drying was a way to store food for winter or long journeys. Even today, products like umeboshi (dried plum) or dried tofu remain very popular.

• Edamame beans are young, immature soybeans. They are still green and have a tender texture and a sweeter taste than mature soybeans. Edamame are commonly served as a snack or appetizer in Japan, often simply boiled with a bit of salt or in Japanese soups.
• In contrast, regular soybeans are left to mature before being harvested. Once mature, they become harder and drier, and are used in a variety of products such as tofu, tempeh, soy noodles, or in soy sauces. Soybeans are also available dried, as in dried vegetable dishes or soups.

Thus, the main difference lies in their texture, taste, and culinary use. Edamame beans are softer and sweeter, while regular soybeans are firmer and often used to make more processed soy products.

Cooking edamame:

• Start by rinsing the edamame beans under cold water to remove any impurities.
• Heat a large pot of salted water. Add about 1 to 2 tablespoons of salt per liter of water to enhance the flavor of the beans.
• Once the water is boiling, plunge the edamame in and let them cook for 5 to 6 minutes if you like them slightly crunchy, or a bit longer if you prefer a softer texture.
• Drain the edamame and let them cool for a few minutes before serving.

Seasoning:

• The simplest and most popular way to season edamame is to add salt immediately after cooking. You can also choose sea salt or sesame salt for a different touch.
• For a spicier seasoning, you can add a bit of chili flakes, grated ginger, or even some soy sauce to enhance the flavor.
• If you enjoy a touch of umami, a little furikake (Japanese seasoning made from seaweed, sesame, and fish) can be sprinkled on the edamame just before serving.

Edamame are perfect as a side dish to a Japanese meal like soups or noodles, or simply as a snack. You can also incorporate them into salad recipes or even use them in miso soups to add a bit of texture.

Kuromame (sweet black soybeans) are an essential culinary tradition of the Japanese New Year. These beans, known for their shiny black color and firm texture, are usually cooked in a sweet and savory preparation to symbolize health and longevity. Here is how to prepare them to celebrate the New Year:

Ingredients:

• Kuromame (Japanese black soybeans) – about 200g
• Sugar – 150g
• Soy sauce – 2 tablespoons
• Mirin – 2 tablespoons
• Water – about 600ml
• Salt – 1 teaspoon

Preparation:

Soaking the beans:

• Start by rinsing the kuromame under cold water to remove any impurities.
• Place the beans in a large bowl and cover them with cold water. Let them soak for 8 to 12 hours (ideally overnight) to rehydrate.

Cooking the beans:

• Drain the beans after soaking and place them in a saucepan with about 600ml of water. Bring to a boil over medium heat.
• Once boiling, reduce the heat and cook the beans for about 1 hour, or until they become tender but still firm. Add water as needed to keep the beans covered.

Preparing the sweet syrup:

• While the beans cook, in a small saucepan, mix sugar, soy sauce, mirin, and a pinch of salt. Heat over medium heat, stirring until the sugar is completely dissolved, but do not boil.
• Once the syrup is ready, remove it from the heat.

Incorporating the syrup with the beans:

• When the beans are tender, add the sweet syrup to the saucepan with the beans. Stir well to coat the beans.
• Simmer over low heat for about 30 minutes, until the liquid is almost entirely evaporated, forming a thick, glossy syrup around the beans. Adjust cooking and add a little water if necessary to prevent burning.
• Let the kuromame cool in their syrup, and serve once completely cooled.

Kuromame are considered a symbol of hard work and longevity. Their black color is also associated with protection against evil spirits. They are often enjoyed during the seirō (New Year meal) to bring prosperity and good health throughout the year.

Konjac and shirataki noodles come from the same plant, konjac (Amorphophallus konjac), but there is an important difference in their form, use, and preparation.

Konjac:

Konjac is a plant native to Asia, mainly used in Japanese, Korean, and Chinese cuisine. Its root is processed into powder or gel. This powder is then mixed with water to form a dough. The finished product can be used in various forms, such as blocks, powders to thicken sauces, or gels used in different recipes. In terms of texture, konjac is generally firm, slightly rubbery, and almost tasteless. It is a low-calorie food, rich in glucomannan, a fiber that absorbs a large amount of water and aids digestion.

Shirataki Noodles:

Shirataki noodles, often called konjac noodles, are a processed form of konjac. They are made from konjac dough mixed with water and lime to give a stringy texture similar to noodles. Shirataki noodles are often sold in water-packed packages and are very popular in low-carb diets or vegetable-based dishes like soups. In terms of texture, they are translucent, rubbery, and easily absorb the flavors of sauces or broths in which they are cooked. Like konjac, they are also very low in calories and contain almost no carbohydrates.

Konjac is an essential ingredient in many traditional Japanese dishes due to its unique texture, low calorie content, and ability to absorb the flavors of broths or sauces. Here are some dishes where konjac is commonly used:

• Oden
  Oden is a Japanese stew made with a flavorful broth, in which various ingredients such as hard-boiled eggs, tofu, vegetables, and of course, konjac are simmered. Konjac is often prepared in blocks or slices, soaking up the broth’s flavor and offering a firm yet tender texture, perfect for this type of dish.
• Sukiyaki
  Sukiyaki is a Japanese hot pot dish where pieces of meat (usually beef) and vegetables are cooked in a sweet and savory broth. In some versions of sukiyaki, slices of konjac are added to provide an interesting texture that contrasts with the meat and vegetables.
• Nabemono
  Nabemono are Japanese hot pot dishes where various ingredients are cooked together in a hot broth. Konjac, in slices or blocks, is frequently included to add volume and absorb the broth’s flavor. It is a popular ingredient in many regional variations of nabemono.
• Chankonabe
  Chankonabe is a nourishing soup typically eaten by sumo wrestlers. It contains a variety of ingredients such as vegetables, proteins, noodles, and konjac. Konjac, in slices or blocks, is a common addition for its ability to make the dish more filling without adding unnecessary calories.
• Konyaku (Konjac) no Tsukudani
  Konyaku no tsukudani is a Japanese side dish where konjac is simmered in a sweet and savory sauce made from soy sauce, mirin, and sugar. This simple yet delicious dish highlights konjac’s unique texture, which absorbs the flavors of the sauce.
• Kinpira Konjac
  Kinpira konjac is a traditional preparation where slices of konjac are stir-fried with vegetables like carrots and peppers, then seasoned with soy sauce and sugar. It’s a simple but flavorful way to cook konjac in Japanese households.