Glossary - Ingredients

Okahijiki / Saltwort

Saltwort is an annual herb that is in season between April and June. This herb grows naturally in coastal sands ranging from Hokkaido to Kyushu and has been eaten since ancient times.

Details

Nutrition

Abundant in the B vitamins as well as minerals such as sodium, saltwort is also called 'land seaweed'.

Connoisseur selection / storage

Select saltwort that is deep green, crisp and supple. Store in a vegetable storage bag and in a refrigerator to prevent drying out prior to use.

Cooking Tips

Quickly boil the soft stems and leaves and use these as ingredients in boiled dishes, dressed dishes, soups and sautés.

Related Recipes

Saltwort with Bonito Flakes

10 minutes
19kcal
0.2g

daikon radish

Saltwort and Pork Stir-Fry

10 minutes
292kcal
0.6g

Saltwort and Tofu Stir-Fry

15 minutes
230kcal
1.0g

Glossary

Ingredients

Tips on nutrition, cooking and preparation methods, as well as storage methods to reduce food waste.

Seasonings

How about trying out new flavors? Here we introduce the raw ingredients of and usages for seasonings.

Kitchen Tools

Tips for using and cleaning a variety of kitchen tools, as well as guidance on which dishes to use them for.

Food Culture

Short introductions to terminology, focusing on words related to Japanese food culture.