A comprehensive look at the charms of corn, a unique vegetable that has come to Japan from the New World!
table of contents
Introduction
Corn is an ingredient that was brought to Japan from the New World and is loved in many dishes. In this article, we will introduce the different types of corn, how to eat it, and even some delicious recipes
History and types of corn
Corn, which Columbus brought back from America to Spain, was introduced to Japan through the Portuguese. As a vegetable, it is also called sweet corn, and there has been a lot of breeding going on. Corn picked while still young is called young corn, and is often boiled
Seasonality and how to choose
Corn is in season from early summer to early autumn, but greenhouse-grown or imported corn is available from early spring. When choosing fresh corn, it is recommended to choose one with firm kernels and green skin that gives it a fresh look. Also, corn stays fresher if it is left with the skin on, so eat it as soon as possible
How to eat corn
Corn can be eaten in a variety of ways, whether roasted or boiled. Young corn in particular is often used in Chinese and ethnic cuisine
Recipe: Stir-fried store-bought roast pork and young corn
Ingredients (serves 4)
- Young corn: 16 pieces
- Roast pork (chunk): 100g
- 1 piece of ginger
- Oyster sauce: 1 tablespoon
seasoning
- salt
- Salad oil
- soy sauce
- Alcohol
- sugar
How to make it
- Boil the baby corn in salted water. Thinly slice the roast pork
- Cut the green onions diagonally into 2cm wide pieces, and peel and thinly slice the ginger
- Heat 2-3 tablespoons of salad oil in a wok and fry the green onions and ginger. When they become fragrant, add them and stir-fry quickly. Add a little salt, 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 teaspoon of sugar, and oyster sauce and stir-fry quickly
summary
Corn is a food ingredient that can be enjoyed in a variety of ways. Its deliciousness is enhanced by choosing fresh corn and enjoying it in season. We recommend trying it in a variety of recipes, such as stir-frying commercially available roast pork and baby corn
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