Kabocha. Kabocha (Japanese カボチャ, 南瓜), Danhobak (Korean 단호박), Fak Thong (Thai ฟักทอง for "golden squash"), and in Portuguese Cambodia abóbora, is an Asian variety of winter squash of the species Cucurbita maxima. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac.[1] Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin. Varieties include: Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako. Today, many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). Characteristics[edit] An average kabocha weighs 2-3 pounds but can weigh as much as 8 pounds.[2] Kabocha (far right) is a common ingredient in tempura.
Wakame. Wakame (ワカメ, wakame?)
Is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan from the Nara period.[1][better source needed] It has been nominated as among 100 of the world's worst invasive species according to the Global Invasive Species Database.[2] Names[edit] The name "wakame" was derived from the Japanese name wakame (ワカメ, わかめ, 若布, 和布).[3][4] In English, it can be called "sea mustard".In China, it is called qúndài cài (裙带菜).[5]In French, it is called "wakamé" or "fougère des mers".In Korea, it is called miyeok (미역)[5] History in the West[edit] In 1867 the word "wakame" appeared in an English-language publication, A Japanese and English Dictionary, by James C.
Health[edit] Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. In Oriental medicine it has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity.[9] Nori. Nori History[edit] Originally, the term nori was generic and referred to seaweeds including hijiki.[2] One of the oldest descriptions of nori is dated to around the 8th century. In the Taihō Code enacted in 701, nori was already included in the form of taxation.[3] Local people have been described as drying nori in Hitachi Province Fudoki (721–721), and nori was harvested in Izumo Province Fudoki (713–733), showing that nori was used as food from ancient times.[4] In Utsubo Monogatari, written around 987, nori was recognized as a common food.
The original nori was formed as a paste,[citation needed] and the sheet form was invented in Asakusa, Edo (contemporary Tokyo), in the Edo period through the method of Japanese paper-making.[5] The word "nori" first appeared in an English-language publication in C. Production[edit] Production and processing of nori is an advanced form of agriculture. Several grades of nori are available in the United States. Use[edit] Negitoro gunkanmaki (葱トロ軍艦巻き) Endive. Frisée (withered) Endive (/ˈɛndaɪv/ or /ˈɑːndiv/[1]; Cichorium endivia) is a leaf vegetable belonging to the daisy family.
Endive can be cooked or used raw in salads. Description[edit] Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum, and common chicory (Cichorium intybus). Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. There are two main varieties of cultivated endive: Curly endive, or frisée (var crispum). References[edit] External links[edit]