March 19, 2015

Parboiling Ginbaso/銀葉草の下茹で

Today, I found ginbaso (lit. silver + leaf + greens), or Sargassum horneri, sold at the supermarket.
今日は、スーパーで銀葉草(ぎんばそう)を売っていました。

I parboiled it in a pot of boiling water. It turned vivid green the moment I put it in the pot. I turned off the heat immediately, took this photo, and drained. I then cooled it in cold water.
沸騰しているお湯で下茹でしました。鍋に入れるとすぐに鮮やかな緑になりました。すぐに火を止め、写真を撮って、お湯を切りました。それから冷水で冷やしました。
Then, I cut it into manageable sizes, rinsed in cold water, and
それから、適当な大きさに切り、冷水で洗って、
drained.
水を切りました。
I made miso soup with no ingredients.
具なしの味噌汁を作りました。
I put some of the ginbaso in the individual o-wan (bowls for soup), and added some of the miso soup to them.
銀葉草をそれぞれのお椀に入れ、味噌汁を入れました。
Et voila!
できました!
This way, you can keep the vivid green of ginbaso.
こうすれば、銀葉草の鮮やかな緑色を保つことができます。

Ginbaso is called the "spinach of the sea".
銀葉草は「海のホウレンソウ」と呼ばれています。

2 comments:

Cate said...

Apparently this is called "Devil Weed" in English! I envy you being able to buy such a great variety of edible seaweed - I miss that very much. I am trying to find out what seaweeds are edible that come up on the beaches nearby my home here in south-west Australia, but it's hard to find accurate information.

Hiroyuki said...

Cate: Devil Weed?! Reminds me of the fact that konnyaku (konjac) used to be called devil's tongue!