Peanut(落花生)らっかせい

Japanese page
Nutrient content per 100 g

Delicious season

Peanut

* Display the yearly calendar with each number

Commentary on vegetables

  • It is more nutritious to fry than raw and salmon
    (Niacin, pantothenic acid, dietary fiber increases)
  • Rich in vitamin E, B group, minerals, etc.
  • Thin skin is highly medicinal, so it is recommended to eat with the skin
  • Almost all domestic items are domestic
  • The fried foods are abundant in imports and inferior in flavor

Good things to eat together

  • Anemia prevention = oysters, Shijimi Clams, natto
  • Prevention of constipation = soybeans, Jew’s‐ear, garlic
  • Enhancing energy = Celery, Sardine, Mackerel
  • Healthy brain effect = Eggplant, Jew’s mallow, Shijimi Clams

Preservation method

  • Boil and freeze
  • Since it cannot be stored raw, boil it immediately after purchase.
 

Food composition table

Per 100g edible portion

Peanut(roasted)Virginia type

Waste rate30%
Energy588㎉
moisture1.7g
Protein25g
Lipid49.6g
Carbohydrate21.3g
Sodium2㎎
Potassium760㎎
Calcium50㎎
Magnesium200㎎
Rin390㎎
iron1.7㎎
Zinc3.0㎎
Copper0.69㎎
Manganese2.15㎎
Lodine1㎍
Selenium2㎍
Chromium
Molybdenum96㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)5㎍
Vitamin D
Vitamin E(Tocopherol α)10.4㎎
Vitamin K
Vitamin B10.24㎎
Vitamin B20.13㎎
Niacin23.1㎎
Vitamin B60.46㎎
Vitamin B12
Folic acid58㎍
Pantothenic acid2.20㎎
Biotin105.0㎍
Vitamin C
Dietary fiber(aggregate amount)11.4g

Quoted from the Japanese food standard composition table 2015 edition

 

Red beans(小豆)あずき

Japanese page
Nutrient content per 100 g

Delicious season

Red beans

* Display the yearly calendar with each number

Commentary on vegetables

  • High in iron, potassium and vitamin B1
  • A lot of water-soluble dietary fiber, good for relieving constipation and rough skin
  • Grain size is uniform and glossy ones are good.
  • The color is dark red and uniform is better

How to boil deliciously

  1. Wash the red beans with water and put them in plenty of water for a night.
  2. Transfer the soup stock&Red beans to the saucepan and set it on fire.
  3. Reduce to low heat when boiling
  4. Boil while adding water so that the red beans do not come out of the water
  5. When it reaches the desired hardness, weaken the fire and season
  6. Boil for a while

Preservation method

  • Store in a well-ventilated place because insects are easily attached.
  • Add dried chili to get rid of insects
  • It is good to seal
  • When storing for a long time, store in the refrigerator

recipe

  • Koshian
  • tsubu an
  • Red beans
  • Red rice
  • Boiled food
  • sweet bean paste jelly
  • salad
 

Food composition table

Per 100g edible portion

Red beans(boiled) whole

Waste rate0%
Energy146㎉
moisture63.9g
Protein8.6g
Lipid0.8g
Carbohydrate25.6g
Sodium1㎎
Potassium430㎎
Calcium27㎎
Magnesium43㎎
Rin95㎎
iron1.6㎎
Zinc0.9㎎
Copper0.3㎎
Manganese0.44㎎
Lodine
Selenium
Chromium1㎍
Molybdenum90㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)4㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K3㎍
Vitamin B10.15㎎
Vitamin B20.04㎎
Niacin0.5㎎
Vitamin B60.11㎎
Vitamin B12
Folic acid23㎍
Pantothenic acid0.43㎎
Biotin3.3㎍
Vitamin C
Dietary fiber(aggregate amount)8.7g

Quoted from the Japanese food standard composition table 2015 edition

 

Sesame(胡麻)ごま

Japanese page
Nutrient content per 100 g

Delicious season

Sesame

* Display the yearly calendar with each number

Commentary on vegetables

  • There are 4 types of white sesame, black sesame, gold sesame and tea sesame
  • 99% of sesame in Japan is imported
  • Health foods rich in vitamins E, B, calcium and minerals
  • 55% of ingredients are lipids
  • Expected effects such as prevention of aging, improvement of liver function, prevention of arteriosclerosis
  • When stir fry, fry over high heat (be careful because it is easy to burn)

White sesame=seeds are produced all over the world. Become a raw material for sesame oil
Black sesame = mainly from Southeast Asia. High percentage of seed coat, hard skin
Gold sesame / tea sesame = rich and fragrant. Expensive and often used in kaiseki cuisine

Good things to eat together

  • Aging prevention = Squash, broccoli, Sweet potato
  • Healthy brain effect = milk, kelp, agar
  • Prevention of constipation = Wakame, Butterbur, Jew’s mallow
  • Healthy brain effect =bluefin tuna, Sardine, bonito,salmon

Preservation method

  • Avoid hot and humid
  • Store in a dry place as it is not good at moisture.
  • Room temperature is acceptable in winter, but if possible, store in refrigerator in summer
    (Put out only what you use from the refrigerator.)

recipe

  • Sesame sauce
  • Sesame tofu
  • Sesame dressing
  • Rikyu
 

Food composition table

Per 100g edible portion

Sesame(Roast)

Waste rate0%
Energy599㎉
moisture1.6g
Protein20.3g
Lipid54.2g
Carbohydrate18.5g
Sodium2㎎
Potassium410㎎
Calcium1200㎎
Magnesium360㎎
Rin560㎎
iron9.9㎎
Zinc5.9㎎
Copper1.68㎎
Manganese2.52㎎
Lodine
Selenium27㎍
Chromium4㎍
Molybdenum110㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)7㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K12㎍
Vitamin B10.49㎎
Vitamin B20.23㎎
Niacin5.3㎎
Vitamin B60.64㎎
Vitamin B12
Folic acid150㎍
Pantothenic acid0.51㎎
Biotin14.8㎍
Vitamin C
Dietary fiber(aggregate amount)12.6g

Quoted from the Japanese food standard composition table 2015 edition

 

 

Chestnut(栗)くり

Japanese page
Nutrient content per 100 g

Delicious season

Chestnut

* Display the yearly calendar with each number

Commentary on vegetables

  • High calorie food containing carbohydrates
  • High in protein, vitamin C, B1, B2, niacin
  • Chestnut vitamin C is contained in starch, so there is little loss even when heated
  • Astringent skin contains tannins and dietary fiber, so cooking is good
  • Skin is glossy and heavy is good

Good things to eat together

  • Aging prevention = asparagus, aloe, yam
  • Make beautiful skin = spinach, string beans, oranges
  • Aging prevention =bamboo shoot , chicory, lettuce
  • Increased stamina = sweet potato,Japanese common squid, taro, eel

Preservation method

  • Put it in a plastic bag and store it in the refrigerator

 

recipe

  • Boiled food
  • Grilled food
 

Food composition table

Per 100g edible portion

Japanese Chestnut(boiled)

Waste rate20%
Energy167㎉
moisture58.4g
Protein3.5g
Lipid0.6g
Carbohydrate36.7g
Sodium1㎎
Potassium460㎎
Calcium23㎎
Magnesium45㎎
Rin72㎎
iron0.7㎎
Zinc0.6㎎
Copper0.37㎎
Manganese1.07㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)26㎍
Vitamin D
Vitamin E(Tocopherol α)
Vitamin K
Vitamin B10.17㎎
Vitamin B20.08㎎
Niacin1.0㎎
Vitamin B60.26㎎
Vitamin B12
Folic acid76㎍
Pantothenic acid1.06㎎
Biotin
Vitamin C26㎎
Dietary fiber(aggregate amount)6.6g

Quoted from the Japanese food standard composition table 2015 edition

 

Belvedere fruit とんぶり

Japanese page
Nutrient content per 100 g

Delicious season

Belvedere fruit

* Display the yearly calendar with each number

Commentary on vegetables

  • It is called “field caviar” because of its soft texture.
  • Processed seeds of “Buckweed”
  • Special product of Akita Prefecture
  • Enjoy the texture in addition to the vinegar, radish grated, Nagatake
  • Green-yellow vegetables rich in vitamin K, iron, phosphorus, dietary fiber, etc.
  • Season it last (If you season it early, it will cause moisture and damage the texture)
  • Boiled and bottled items are for sale

Preservation method

  • Store raw food in the refrigerator
  • Can be stored frozen

recipe

  • salad
  • Garnish
 

Food composition table

Per 100g edible portion

Belvedere fruit(boiled)

Waste rate0%
Energy90㎉
moisture76.7g
Protein6.1g
Lipid3.5g
Carbohydrate12.9g
Sodium5㎎
Potassium190㎎
Calcium15㎎
Magnesium74㎎
Rin170㎎
iron2.8㎎
Zinc1.4㎎
Copper0.25㎎
Manganese0.78㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)800㎍
Vitamin D
Vitamin E(Tocopherol α)4.6㎎
Vitamin K120㎍
Vitamin B10.11㎎
Vitamin B20.17㎎
Niacin0.3㎎
Vitamin B60.16㎎
Vitamin B12
Folic acid100㎍
Pantothenic acid0.48㎎
Biotin
Vitamin C1㎎
Dietary fiber(aggregate amount)7.1g

Quoted from the Japanese food standard composition table 2015 edition

 

 

Water caltrop(菱の実)ひしのみ

Japanese page
Nutrient content per 100 g

Delicious season

Water caltrop

* Display the yearly calendar with each number

Commentary on vegetables

  • It was found in lakes all over Japan and was often eaten around
  • Now famous in Fukuoka, Saga, etc.
  • Flowers bloom in summer and swell up in late autumn
  • It has a strong texture, has no peculiar taste, and has almost no aroma

preparation

  1. Expose to water for a long time (2 hours to 1 day)
  2. Put salt (2 to 3% of water) and Water caltrop in the pan and boil from the water.
  3. When boiling, reduce the heat and boil until the desired hardness
    (When you put the fire again, make it harder)
  4. Take rough heat and peel with a knife
    (If it is too cold, it will be difficult to remove)

recipe

  • Fried food
  • Fried food
  • Boiled salt
 

Food composition table

Per 100g edible portion

Water caltrop(raw)

Waste rate50%
Energy190㎉
moisture51.8g
Protein5.8g
Lipid0.5g
Carbohydrate40.6g
Sodium5㎎
Potassium430㎎
Calcium45㎎
Magnesium84㎎
Rin150㎎
iron1.1㎎
Zinc1.3㎎
Copper0.06㎎
Manganese0.6㎎
Lodine
Selenium
Chromium
Molybdenum2㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)1.6㎎
Vitamin K2㎍
Vitamin B10.42㎎
Vitamin B20.08㎎
Niacin1.2㎎
Vitamin B60.32㎎
Vitamin B12
Folic acid430㎍
Pantothenic acid0.71㎎
Biotin11.3㎍
Vitamin C12㎎
Dietary fiber(aggregate amount)2.9g

Quoted from the Japanese food standard composition table 2015 edition

 

Ginko nuts(銀杏)ぎんなん

Japanese page
Nutrient content per 100 g

Delicious season

Ginko nuts

* Display the yearly calendar with each number

Commentary on vegetables

  • A tree that has long been said to be a living fossil
  • Eat endosperm seeds in berries that become ginkgo trees
  • Gingko has a male tree and a female tree.
  • Autumn taste with unique flavor and texture
  • Rich in carotene, carbohydrates, vitamin C, vitamin B, etc.
  • Eating large amounts may cause food poisoning
  • It is better to limit the number to children and not give to children under 5 years old
  • Ginkgo is alkaline

Ginkgo Pretreatment method

  1. Soak gingko in water (2-3 days)
  2. Peel the skin away from direct contact (use rubber gloves, etc.)
  3. Dry in the sun
  4. Crack in the shell and dry in a frying pan
  5. Remove the contents from the shell, boil the salt and remove the skin
  6. Can be stored frozen in this state

Preservation method

  • Put it in a paper bag and store it in the vegetable room
  • Remove shell, boil salt, remove skin and store frozen

recipe

  • Grilled food
  • Boiled food
  • salad
  • Fried food
 

Food composition table

Per 100g edible portion

Ginko nuts(boiled)

Waste rate0%
Energy174㎉
moisture56.9g
Protein4.6g
Lipid1.5g
Carbohydrate35.8g
Sodium1㎎
Potassium580㎎
Calcium5㎎
Magnesium45㎎
Rin96㎎
iron1.2㎎
Zinc0.4㎎
Copper0.23㎎
Manganese0.25㎎
Lodine
Selenium1㎍
Chromium5㎍
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)1.6㎎
Vitamin K3㎍
Vitamin B10.26㎎
Vitamin B20.07㎎
Niacin1.0㎎
Vitamin B60.02㎎
Vitamin B12
Folic acid38㎍
Pantothenic acid1.02㎎
Biotin2.8㎍
Vitamin C23㎎
Dietary fiber(aggregate amount)2.4g

Quoted from the Japanese food standard composition table 2015 edition

 

【よくわかるレシピ】がんもどきと椎茸の含め煮

English page

英語表記

Boiled, including the ganmodoki and shiitake mushrooms

食材・調味料・下ごしらえ

調味料

#1 椎茸

調味料分量 割合
椎茸の戻し汁150cc15
濃口醤油20cc2
砂糖10g1
みりん10g1
料理酒20g2


#2 がんもどき

調味料分量 割合
椎茸の戻し汁150cc15
濃口醤油20cc2
砂糖20g2
   
   

下ごしらえ

がんもどきザルにがんもどきを広げ、熱湯をかけ、油抜きをする
干し椎茸水で戻して、石づきを取る。
戻し汁は取っておく
莢隠元スジを取って、4cm程度に切る
塩をいれた熱湯で柔らかく茹で、
冷水にとっておく
  
  

大さじ、小さじの重量一覧表(g)

 

作り方

当レシピについて5つのポイント


①椎茸の味付け

  1. 戻し汁で椎茸が柔らかくなるまで中火~弱火で煮る
    (煮詰まって出汁が減らないように)
  2. 椎茸の調味料(#1)を入れ、煮含める
  3. 椎茸を別皿に取っておく

②がんもどきの味付け

  1. ①の残り汁に出汁(150cc)を入れる
  2. がんもどきの調味料(#2)を入れ、弱火でに含める

③莢隠元の味付け

  1. ②のだし汁を取り、水を切った莢隠元を煮る
    (色が飛ばないようにサッと煮る)

④盛り付け

  1. 椎茸、がんもどき、莢隠元を彩りよく盛り付ける

ワンポイント

★この料理について

椎茸の香りを移していくように煮ていく。椎茸はしっかりと、がんもどきは中まで味がしみ込むように煮ていく。煮詰まりすぎに注意する。少しでも濃いと感じたら、水や椎茸の戻し汁を加えるとよい。莢隠元は鮮やかな色になるように。

★食材について

水、莢隠元は彩り。その他の食材で代用できる。がんもどきは色々な種類があるがどんなものでも可能。小さい物は煮る時間が少なく済む。

 

失敗の原因と解決法

失敗原因解決方法
硬い煮不足再度、火を入れなおす
(煮詰まるので注意する)
柔らかい煮すぎ 
味が薄い調味料間違い足りない調味料を足す
味が濃い分量間違い
煮すぎ
水を加え、味を調整する
濃すぎる場合は出汁を交換する
焦げた火が強い
煮すぎ
出汁が少ない
焦げてない部分を取り出し味をつけなおす
   

Walnut(胡桃)くるみ

Japanese page
Nutrient content per 100 g

Delicious season

Walnut

* Display the yearly calendar with each number

Commentary on vegetables

  • It has a high nutritional value and a rich flavor
  • Protein is rich enough to be called a “vegetable egg”
  • Rich in linoleic acid, vitamins B1, C, E, etc.
  • Be careful not to eat too much because it is high in calories
  • The best daily intake is Seven (about 40g)
  • Overeating can lead to obesity, diarrhea, and allergies

Good things to eat together

  • Blood circulation = honey, celery, sesame
  • Aging prevention = cinnamon
  • Beautiful skin effect = milk, kelp, chicken

Preservation method

  • Store in a closed container in a dry place with low temperature
  • Store in a closed container in a freezer
  • Can be refrigerated (taste drops when frozen)
  • Pay attention to high temperature and humidity, and store in a refrigerator as much as possible.

recipe

  • Boiled food
  • vegitable with dressing
  • Fried food
 

Food composition table

Per 100g edible portion

Walnut(roasted)

Waste rate0%
Energy674㎉
moisture3.1g
Protein14.6g
Lipid68.8g
Carbohydrate11.7g
Sodium4㎎
Potassium540㎎
Calcium85㎎
Magnesium150㎎
Rin280㎎
iron2.6㎎
Zinc2.6㎎
Copper1.21㎎
Manganese3.44㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)1.2㎎
Vitamin K7㎍
Vitamin B10.26㎎
Vitamin B20.15㎎
Niacin1.0㎎
Vitamin B60.49㎎
Vitamin B12
Folic acid91㎍
Pantothenic acid0.67㎎
Biotin
Vitamin C
Dietary fiber(aggregate amount)7.5g

Quoted from the Japanese food standard composition table 2015 edition

 

Eringi Mushroom エリンギ

Japanese page
Nutrient content per 100 g

Delicious season

Eringi Mushroom

* Display the yearly calendar with each number

Commentary on vegetables

  • Mushrooms native to Italy, France, etc.
  • Also called “Eringhi” in Italy and France
  • The top part is preferred in Europe
  • In Japan, I prefer the part of the handle that feels good to the touch
  • 100% cultivated because it is not native in Japan
  • Since it is a cultivated product, there is no season and it is always delicious

Good things to eat together

  • hite color is better
  • Choose a wrinkle on the handle
  • It is good that the pileus is not fully open
  • It is good that the folds behind the pileus are straight and neatly arranged.

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
  • Eringi hate water, so watch out for moisture and moisture
  • Cut it into an easy-to-eat size, lightly bake it, and store it frozen
    (The texture and taste are inferior)

recipe

  • Grilled food
  • Fried food
  • Soup
  • Vinegar
  • Fried food
 

Food composition table

Per 100g edible portion

Eringi Mushroom(raw)

Waste rate6%
Energy19㎉
moisture90.2g
Protein2.8g
Lipid0.4g
Carbohydrate6.0g
Sodium2㎎
Potassium340㎎
Calcium
Magnesium12㎎
Rin89㎎
iron0.3㎎
Zinc0.6㎎
Copper0.1㎎
Manganese0.06㎎
Lodine1㎍
Selenium2㎍
Chromium
Molybdenum2㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D1.2㎍
Vitamin E(Tocopherol α)
Vitamin K
Vitamin B10.11㎎
Vitamin B20.22㎎
Niacin6.1㎎
Vitamin B60.14㎎
Vitamin B12
Folic acid65㎍
Pantothenic acid1.16㎎
Biotin6.9㎍
Vitamin C
Dietary fiber(aggregate amount)3.4g

Quoted from the Japanese food standard composition table 2015 edition