Endive: The appeal of flavorful vegetables in winter and how to eat them

Endive: Introducing vegetables with rich flavor in winter

Endive is a member of chicory, and its Japanese name is "nigachisha" or "kikujisha". It was introduced to Japan during the Edo period, but it is said that it was originally cultivated mainly to view flowers. To alleviate the distinctive bitterness, a unique method is used to cultivate endives.

Two to three weeks before harvest, efforts are made to bundle the top of the leaves to prevent light from being exposed to the leaves inside. For this reason, the outer leaves are green, while the inner leaves are white. This cultivation method creates the distinctive appearance of Endive.

Seasonality and how to choose

Endives are available almost all year round, but they are soft and rich in flavor during the winter season. In winter, the leaves grow in a form that spreads across the ground, while the summer ones grow in a standing shape. When choosing, choose one that is fresh all the way to the tips of the leaves, with a lot of white parts in the middle.

Nutritional Value Endive is relatively rich in carotene and vitamin C. It contains nutrients that are useful for your health, so it is recommended to incorporate them into a variety of diets.

Eating ideas

It is common to make endives raw into salads. It goes great with a crispy bacon dressing, and can also be enjoyed by stir-frying it in butter and peppering it.

Cultivation Characteristics Special cultivation methods are used to relieve the unique bitterness of endives. Two to three weeks before harvesting, the leaves are bundled to block the light, resulting in green on the outside and white on the inside.

A refreshing dish of endive and squid

This refreshing salad made with endive and squid is characterized by its refreshing taste. The bitterness of Endive and the texture of squid are exquisitely combined, making it a perfect dish for your dining table. This recipe uses seasonal ingredients and can be enjoyed in a variety of situations.

Necessary materials

• Endive: 120g
• Squid (for sashimi): 200g
• Wasabi (grated): 1 tsp 1/2 tsp
• soy sauce
• vinegar
• salt
• Pick it
• Salad oil

How to make it

1. Tart the endive small pieces.
2. Cut the squid into pieces lengthwise about 3cm wide and then cut into thin pieces.
3. Put wasabi in a small bowl, add 1 1/2 teaspoon soy sauce and melt it. Add 2 tablespoons of vinegar, a little salt and pepper, and 4 tablespoons of salad oil and mix well.
4. Add squid to a bowl and add ③ to blend the flavor. Add the endive and mix well and serve in a bowl.

If you can't get a sashimi crest, you can also substitute other squid. Try adjusting the amount of wasabi and the balance of seasonings to your liking to make a dish that suits you.

summary

Endive is a vegetable that is a member of chicory, and while it has a distinctive bitterness, you can enjoy a rich winter flavor. It is highly nutritious and can be used in a variety of dishes, so why not try incorporating it into your dining table?