Rediscover the charm of winter melon! Introducing the health benefits and recipes of multifunctional ingredients that you can enjoy in the summer harvest until winter!

Introduction

Although the name "tougan" (winter melon) has the word "winter" in it, it is actually a vegetable that is harvested in summer. The name comes from the fact that it has excellent storage properties and can be enjoyed in winter. It has been popular since the Heian period, but consumption has decreased in recent years due to changes in eating habits and its large size. In this article, we will introduce when tougan is in season, how to choose it, and recommended recipes

Seasonality and how to choose

Winter melon is in season in the summer, but stored ones can be enjoyed until early winter. Also, greenhouse-grown ones are available in the spring. Most are sold by the slice, so we recommend using them up as soon as possible after purchase. If you buy a whole melon, choose one with a uniform green skin and that is heavy

Health benefits

Winter melon has diuretic properties and was once used to treat kidney disease, making it a healthy ingredient worth incorporating into your cooking

Recommended way to eat it

Toucan is a popular summer ingredient with its smooth texture and mild flavor. This time, we will introduce two easy recipes for simmered toucan in soup

Basic simmered eggplant dish

Ingredients (serves 4)

• Tougan: 400g
• Dashi: 3-4 cups
• Ginger: 3-4 tablespoons
• Salt, light soy sauce, mirin, potato starch: appropriate amount

procedure

1. Remove the seeds from the gourd, peel it thickly, and cut it into 5cm cubes. Place the gourd in a pot, add enough water and rice, and simmer for about 15 minutes. Then discard the broth
2. Add the dashi to the togan and simmer for 5-6 minutes. Next, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, and 3 tablespoons of mirin, and simmer for another 5-6 minutes before turning off the heat
3. Dissolve 2 tablespoons of potato starch in 4 tablespoons of water and add to the broth. Finally, top with ginger and it's done

Stewed minced mushrooms and shrimp

Ingredients (serves 4)

• 4 x 6cm x 8cm shaped figs
• Shiba shrimp: 150g
• Edamame beans (boiled and peeled): 3 tablespoons
• Ginger juice: a little
• Sake, salt, and potato starch: appropriate amounts

procedure

1. Remove the pith from the toucan, peel it thinly and cut it into 5cm x 8cm cubes. Slice off the corners again, score the skin with a diagonal knife and boil it for a short time
2. Put the other ingredients in a separate pot, heat it, add the chili peppers, and once it boils, reduce the heat and simmer
3. Remove the head, shell, and vein from the shrimp and pound them with a knife. Add 2 tablespoons of sake and a little salt and simmer
4. Transfer the broth to another pot and thicken with potato starch. Add the shrimp, edamame, and ginger juice and mix
5. Chill the tofu and shrimp filling thoroughly in the refrigerator, then serve in a bowl and it's ready

Both recipes are delicious and easy to make at home, so be sure to add them to your summer meals!

summary

Although winter melon is harvested in the summer, it was named "winter melon" because of its storage properties. It is a multifunctional ingredient that has health benefits and can be used in a wide range of dishes. We hope you will incorporate winter melon into your cooking and enjoy its versatility and deliciousness

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.