tag:blogger.com,1999:blog-3101980281470446262.post3188967017503327634..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Komatsuna and Ohsakina Ohitashi/小松菜(コマツナ)と大崎菜のお浸し(おひたし)Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3101980281470446262.post-85917888876167945382010-10-24T14:19:18.140+09:002010-10-24T14:19:18.140+09:00Kiki: As I said in the post, it's a type of k...Kiki: As I said in the post, it's a type of komatsuna, so I guess it's Brassica rapa something... And, yes, it's very local, and many local people here in Niigata love it. More on ohsakina later in another post.<br /><br />I think I'll try an authentic ohitashi recipe in the near future, and I hope you compare it with your recipe.<br /><br />Here in my area, the growing season lasts until late November. My father, who lives in Chiba prefecture, where snow seldom falls, grows vegetables all year round!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-89070471549777611162010-10-24T06:01:49.735+09:002010-10-24T06:01:49.735+09:00Dear Hiroyuki san,
I could not find anything abou...Dear Hiroyuki san,<br /><br />I could not find anything about ohsakina on the web. Guess it is some sort of Brassicaceae juncea, must be very local.<br />I like this kind of japanese style cooked leave vegatables very much. Therefore I grow japanese "greens" in my garden. for salad leaves or cooked dishes. Some have a very intense taste as a red vained sort of Brassica juncea.<br />Hope your spinach will recover soon. Here, in my region, the gardening seasons has come to its end. It is way too cold, first snow in the mountains. I will plant some new spring bulbs and harvest the last quinces (way too much this season) and that it was for this year.<br />KikiAnonymousnoreply@blogger.com