Yurine: What are the characteristics and ways to utilize ingredients that serve as a great supporting role in Japanese cuisine?

Lily bulbs are a food obtained from the bulbs of plants in the lily family. They have been cultivated in Japan since the mid-Edo period, and today are mainly produced in Chiba, Nagano, and Hokkaido. They are particularly popular in the Kansai region, where they account for 70-80% of national consumption. In this article, we'll introduce everything from how to select lily bulbs to recipes that complement Japanese cuisine

What is lily root?

The main varieties of lily bulbs are Oni-yuri and Kooni-yuri, but also Yama-yuri. These have less of the characteristic bitterness and are suitable for eating

Lily root in season and how to choose it

Lily bulbs are harvested from late autumn to winter. As the quality deteriorates as the weather gets warmer, it is best to purchase them in winter. When choosing lily bulbs, look for ones that are white, rounded, and have firm bulbs

Highly nutritious lily root

Lily root is rich in protein, sugar, phosphorus and potassium, all of which play an important role in your daily diet

Japanese recipes using lily bulbs

Lily bulbs have a soft, fluffy texture that is characterized by a sweetness and a slight bitterness, and can be used in a variety of Japanese dishes

Boiled lily root

Ingredients (serves 4)

• Lily bulb: 800g (approximately 2 bulbs)
• Dried scallops: 2 pieces
• Dashi: 2 cups
• Salt, mirin, potato starch: appropriate amount

How to make it

1. Preparing the lily root : Wash the lily root and peel off the skin one layer at a time.
2. Rehydrating dried scallops : Soak the dried scallops in warm water for several hours to half a day.
3. Preparing the shimeji mushrooms : Cut off the stems of the shimeji mushrooms and break them into small pieces. Cut the mitsuba into 2cm lengths.
4. Simmer : Place the dried scallops and their soaking water in a pot, add the stock, and simmer until tender. Season with 1/3 to 4 teaspoon of salt and 2 tablespoons of mirin.
5. To thicken : Add the lily bulb and shimeji mushrooms and simmer for 4-5 minutes, then add 1 tablespoon of potato starch dissolved in twice the amount of water to thicken.
6. Finishing touch : Finally, sprinkle mitsuba on top to add color, then serve on a plate.

Tips and Points

• Shimeji mushrooms can also be substituted with fresh shiitake mushrooms or enoki mushrooms
• Dried scallops last a long time and have a great flavor, so it's convenient to keep them on hand. If you don't have any, you can use canned boiled scallops instead

Lily root with plum sauce

Ingredients (serves 4)

• Lily root: 200g
• Plum soy sauce: appropriate amount (pickled plum, vinegar, dashi)

How to make it

1. Preparing the lily root : Cut the root with a knife and peel off each leaf while washing to remove any dirt.
2. How to boil lily root : Boil the lily root in boiling water with a little vinegar for 4-5 minutes, then drain.
3. Making plum soy sauce : Remove the seeds from the pickled plums, strain them, and thin them with vinegar and dashi.
4. To serve : Mix the lily bulbs with the plum soy sauce and arrange them on the plate, being careful not to lose their shape.

Tips and Points

• Lily bulbs tend to crumble after boiling, so be careful when mixing them. It is also recommended to mix them with sea urchin

These recipes are designed to allow you to enjoy traditional Japanese flavors with a modern sensibility. They are the perfect dish to share with family and friends as the seasons change. Please give them a try!

summary

The recipe featured in today's blog, "Sunada Iso no Zuken," brings the essence of traditional Japanese cuisine to the modern table. The main ingredients used, lily root and dried scallops, each have their own unique texture and flavor, and when cooked together, they bring out the best in each other

The unique feature of this recipe is that it is easy to make while still bringing out the natural flavor of the ingredients. The presentation is also ingenious, making it a visually appealing dish. This dish, made with traditional Japanese ingredients, is perfect for everyday meals at home, as well as for entertaining guests on special occasions

Introducing our special recipes for epi recipes

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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.

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.