tag:blogger.com,1999:blog-3101980281470446262.post1485970364268552403..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Kogomi and Kinome/こごみと木の芽Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-42680882440928459112015-07-14T06:36:08.056+09:002015-07-14T06:36:08.056+09:00seeandoh: Bracken is known to contain a small amou...seeandoh: Bracken is known to contain a small amount of cancer-causing substance, but that won't cause any problems as long as we have them in small quantities.<br /><br />Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-34651248645608762662015-07-13T19:11:15.575+09:002015-07-13T19:11:15.575+09:00Good to see your dish made from Ostrich fern. I to...Good to see your dish made from Ostrich fern. I too like soups made from leafy vegetables like this. We have certain fern which grows in the water wells here in Kerala, S. India. Are some ferns toxic like mushrooms ? 9895039531 seeandohhttps://www.blogger.com/profile/12546154307531144248noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-2284998758497368062015-05-25T13:29:40.564+09:002015-05-25T13:29:40.564+09:00okasan: We can only get kogomi here in spring, too...okasan: We can only get kogomi here in spring, too. It's only that spring comes rather late here in the snowy region. This year, in particular, spring came here very late because of the incredible amount of snowfall in winter.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-55050255803141322312015-05-25T12:50:52.222+09:002015-05-25T12:50:52.222+09:00We can only get Kogomi in spring so I am happy to ...We can only get Kogomi in spring so I am happy to see your posting. Every spring my son will remind me to get some, there is only a small window of time this is available. I stir fry with just olive oil and a little bit of salt. This year I tried putting it with pasta and chicken.okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-34434404622430797812015-05-21T13:37:56.246+09:002015-05-21T13:37:56.246+09:00Yangsze: As for kogome, I personally have it by di...Yangsze: As for kogome, I personally have it by dipping it in ponzu (plus some mayo sometimes) in a small plate. As for kinome, I usually sprinkle a generous amount of katsuobushi over it in the bowl, and have it by dipping it in ponzu in a small plate.<br /><br />The answer will vary depending on whom you ask. A lot of local people here like to have kinome with quail eggs (plus katsuobushi and soy sauce).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-52549880805938646322015-05-21T13:16:28.128+09:002015-05-21T13:16:28.128+09:00Ooh! When you eat it, do you just dip it in the ma...Ooh! When you eat it, do you just dip it in the mayonnaise or ponzu on the side, or do you toss them in the sauce? Looks delicious! :)Yangszehttps://www.blogger.com/profile/06739891543812219552noreply@blogger.com