月別アーカイブ: 2019年10月

Nameko mushroom（滑子）なめこ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Nameko mushroom

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Most of the products in circulation are fungus-bed cultivated and natural products are not widely available.
  • The season for natural products is from September to November, but cultivated items are available all year round.
  • “Wooden cultivation” allows you to enjoy the taste close to natural products (season is from September to November)
  • The surface is covered with sticky mucin (water-soluble and weak to heat)
  • Wash quickly and keep heating to a minimum
  • Choose a thing that is not open
  • Contains calcium, iron, copper, magnesium
  • Choose one that is thick and that has the same size and color.

Good things to eat together

  • Digestion promotion = radish
  • Skin beautifying effect = shirasu, beef stripe, chicken skin
  • Aging prevention = Cucumbera,Wax gourd
  • Stamina enhancement = Tofu, Okra, Chinese yam

Preservation method

  • Eat early because pain is early
  • Put it in a plastic bag and store it in the refrigerator
  • The roots can be cut, subdivided and stored frozen.

recipe

  • Soup
  • Soak
  • Boiled
 

Food composition table

Per 100g edible portion

Nameko mushroom（boiled）

Waste rate0%
Energy14㎉
moisture92.7ｇ
Protein1.6ｇ
Lipid0.1ｇ
Carbohydrate5.1ｇ
Sodium3㎎
Potassium210㎎
Calcium4㎎
Magnesium10㎎
Rin56㎎
iron0.6㎎
Zinc0.5㎎
Copper0.12㎎
Manganese0.06㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.06㎎
Vitamin B20.1㎎
Niacin4.7㎎
Vitamin B60.04㎎
Vitamin B12–
Folic acid67㎍
Pantothenic acid1.33㎎
Biotin–
Vitamin C–
Dietary fiber(aggregate amount）2.8ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Maitake（舞茸）まいたけ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Maitake

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Circulated throughout the year
  • Many maitake mushrooms are cultivated on fungi
  • Rich in β-glucan, vitamin D, dietary fiber, etc.
  • Mushrooms include “β-glucan”, but Maitake is particularly abundant
  • β-glucan has the effect of restoring immunity and cleaning the intestines
  • Since the nutrients flow when heated, it is recommended to eat with the soup
  • Flavor drops after washing
  • When you put it in the soup, the pigment will flow out and the soup will turn black

Preservation method

  • Put in a plastic bag and store in refrigerator
  • Divide and freeze

recipe

  • Grilled food
  • Fried food
  • Soup
 

Food composition table

Per 100g edible portion

Maitake（boiled）

Waste rate0%
Energy18㎉
moisture91.1ｇ
Protein1.6ｇ
Lipid0.5ｇ
Carbohydrate6.4ｇ
Sodium–
Potassium110㎎
Calcium–
Magnesium8㎎
Rin36㎎
iron0.2㎎
Zinc0.6㎎
Copper0.14㎎
Manganese0.03㎎
Lodine–
Selenium3㎍
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D5.9㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.04㎎
Vitamin B20.07㎎
Niacin1.8㎎
Vitamin B60.03㎎
Vitamin B12–
Folic acid24㎍
Pantothenic acid0.63㎎
Biotin22.4㎍
Vitamin C–
Dietary fiber(aggregate amount）4.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Mushroom（作茸）マッシュルーム

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Mushroom

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • The most cultivated mushrooms in the world
  • In Europe it is called “Champignon”
  • The only mushroom that can be eaten raw
  • Cultivation is done in Japan, but there are still many failures.
  • Contains more protein than shiitake and contains vitamin B2 and potassium dietary fiber
  • Many umami ingredients (glutamic acid), good taste

How to choose

  • It should be round and have a smooth surface and no cracks.
  • Choose a thick and short axis
  • Select the one whose cut end is not discolored

Preservation method

  • Wrap in newspaper and store in vegetable room
  • Eat early because it is easily damaged

recipe

  • Fried food
  • Grilled food
  • soup
  • Ajillo
 

Food composition table

Per 100g edible portion

Mushroom（raw）

Waste rate5%
Energy11㎉
moisture93.9ｇ
Protein2.9ｇ
Lipid0.3ｇ
Carbohydrate2.1ｇ
Sodium6㎎
Potassium350㎎
Calcium3㎎
Magnesium10㎎
Rin100㎎
iron0.3㎎
Zinc0.4㎎
Copper0.32㎎
Manganese0.04㎎
Lodine1㎍
Selenium14㎍
Chromium–
Molybdenum2㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D0.3㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.06㎎
Vitamin B20.29㎎
Niacin3.0㎎
Vitamin B60.11㎎
Vitamin B12–
Folic acid28㎍
Pantothenic acid1.54㎎
Biotin10.6㎍
Vitamin C

–

Dietary fiber(aggregate amount）2.0ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Shimeji（湿地）しめじ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Shimeji

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • The shimeji that is in circulation is “Bunashimeji” and “Hiratake”
  • Honshimeji is only a small quantity in the market
  • Previously it was said that hon-shimeji cannot be cultivated, but now it is cultivated
    (Currently cultivated in Mie Prefecture, Kyoto, etc.)
  • Small and not too open are good
  • Contains vitamin D, B1, B2, niacin, etc. and has high nutritional value
  • Buna shimeji and hon shimeji look a lot different

Preservation method

  • Store in a plastic bag in the vegetable room
  • Be careful because it is vulnerable to water
  • Lightly boiled and can be frozen

recipe

  • Soup
  • Fried food
  • stew
  • Soup
  • Fried food
  • Grilled food
 

Food composition table

Per 100g edible portion

Shimeji（boiled）

Waste rate0%
Energy17㎉
moisture91.1ｇ
Protein2.7ｇ
Lipid0.2ｇ
Carbohydrate5.2ｇ
Sodium2㎎
Potassium280㎎
Calcium2㎎
Magnesium9㎎
Rin90㎎
iron0.4㎎
Zinc0.6㎎
Copper0.05㎎
Manganese0.16㎎
Lodine–
Selenium2㎍
Chromium–
Molybdenum3㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D0.9㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.12㎎
Vitamin B20.1㎎
Niacin4.2㎎
Vitamin B60.06㎎
Vitamin B12–
Folic acid24㎍
Pantothenic acid1.07㎎
Biotin7.3㎍
Vitamin C–
Dietary fiber(aggregate amount）4.2ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Shiitake（椎茸）しいたけ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Shiitake

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Low calorie and rich in minerals and dietary fiber
  • When sun-dried, the umami ingredient is about 10 times
  • Choose a surface with no scratches, roundness, thick and short shaft.
  • There is fungus bed cultivation, log cultivation
  • The cultivation is almost pesticide-free and there is no worry about dust and insects
  • “Vitamin D” increases when exposed to ultraviolet rays

Good things to eat together

  • Beautiful skin effect = burdock, carrot
  • Blood circulation promotion＝kelp, spinach
  • Aging prevention = sesame, Squash
  • Hypertension prevention = Celery, squid, octopus

Preservation method

  • Put it in a plastic bag and store it in the vegetable room
  • As it is easy to lose freshness, cut it into a size that is easy to eat and freeze it.
  • When frozen, umami components are more likely to come out.

recipe

  • Grilled food
  • Boiled food
  • Fried food
 

Food composition table

Per 100g edible portion

Shiitake（boiled）bed-log cultivation

Waste rate0%
Energy17㎉
moisture91.5ｇ
Protein2.5ｇ
Lipid0.4ｇ
Carbohydrate5.1ｇ
Sodium1㎎
Potassium200㎎
Calcium1㎎
Magnesium11㎎
Rin65㎎
iron0.3㎎
Zinc0.8㎎
Copper0.06㎎
Manganese0.16㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D0.5㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.08㎎
Vitamin B20.11㎎
Niacin2.0㎎
Vitamin B60.12㎎
Vitamin B12–
Folic acid14㎍
Pantothenic acid0.71㎎
Biotin–
Vitamin C–
Dietary fiber(aggregate amount）4.4ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Matsutake（松茸）まつたけ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Matsutake

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • It is called the king of the taste of autumn, and it is difficult to artificially cultivate even in natural cultivation, making it a valuable food
  • Domestic products are valuable and quite expensive
  • Foreign products (China, Korea, Canada) are on the market at 1/3 the price of domestic products.
  • Rich in dietary fiber and potassium
  • What is caught in August is called “Sasatsutake” , but has almost no taste or aroma

Good things to eat together

  • Sharpen the stone-clad portion of the matsutake mushroom (the portion that the sand bites) (shave like a pencil)
  • Put water in the ball and wash it quickly
  • Apply light water, rub with your palm, and flush with water
    (Since it is a natural product, it has sand, soil, and germs.)
  • Wash to eat safely（Fragrance falls）
  • Wipe moisture with kitchen paper
  • Wrap with kitchen paper and wrap

Preservation method

  • Save after preprocessing
  • Wrap in kitchen paper, wrap from above and store in the refrigerator
  • When freezing, cut it to the size you want to use and freeze
  • When using a frozen matsutake mushroom, use it in a half-thawed state

recipe

  • Grilled food
  • Steamed dishes
  • Soup
  • cooked rice
 

Food composition table

Per 100g edible portion

Matsutake（raw）

Waste rate3%
Energy23㎉
moisture88.3ｇ
Protein2.0ｇ
Lipid0.6ｇ
Carbohydrate8.2ｇ
Sodium2㎎
Potassium410㎎
Calcium6㎎
Magnesium8㎎
Rin40㎎
iron1.3㎎
Zinc0.8㎎
Copper0.24㎎
Manganese0.12㎎
Lodine3㎍
Selenium82㎍
Chromium14㎍
Molybdenum1㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D0.6㎍
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.1㎎
Vitamin B20.1㎎
Niacin8.0㎎
Vitamin B60.15㎎
Vitamin B12–
Folic acid63㎍
Pantothenic acid1.91㎎
Biotin18.4㎍
Vitamin C–
Dietary fiber(aggregate amount）4.7ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Swiss chard（不断草）ふだんそう

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Swiss chard

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Also known as “Fudan-sou” or “Snabar”
  • Carrotene, green and yellow vegetables rich in minerals
  • Choose green leaves that are dark and glossy
  • The big thing has a stiff handle, so let the fire through
  • Some varieties have colorful petals
  • Soft leaves can be eaten raw
  • Rich in potassium
  • Easy to use without the habit of blue odor
  • If you boil it, the color will disappear considerably
  • Divide into leaves and stems, boil quickly and put into cold water

Preservation method

  • Wrapped in newspaper, put in plastic bag and store in vegetable room(Prevents drying)
  • Boil quickly and freeze

recipe

  • Soak
  • Soup
  • Fried butter
  • Boiled food
  • Fried food
 

Food composition table

Per 100g edible portion

Swiss chard（raw）leaves

Waste rate0%
Energy19㎉
moisture92.2ｇ
Protein2.0ｇ
Lipid0.1ｇ
Carbohydrate3.7ｇ
Sodium71㎎
Potassium1200㎎
Calcium75㎎
Magnesium74㎎
Rin33㎎
iron3.6㎎
Zinc0.3㎎
Copper0.06㎎
Manganese3.60㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）3700㎍
Vitamin D–
Vitamin E（Tocopherol α）1.7㎎
Vitamin K180㎍
Vitamin B10.07㎎
Vitamin B20.23㎎
Niacin0.4㎎
Vitamin B60.25㎎
Vitamin B12–
Folic acid120㎍
Pantothenic acid0.53㎎
Biotin–
Vitamin C19㎎
Dietary fiber(aggregate amount）0.2ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Parsley（和蘭芹）パセリ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Parsley

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Standard Japanese name is “Dutch Seri”
  • House cultivated and marketed year round
  • Spring and autumn leaves are soft and delicious
  • Has a unique scent and is loved as an herb
  • Harvest in about a month after seeding
  • Very high nutritional value
  • Choose one that has a dark green color
    (The yellowish one has poor freshness)
  • Choose the one that has good elasticity to the tip of the leaf

Good things to eat together

  • Blood circulation promotion = buckwheat
  • Cold prevention = carrot, sweet pepper , salmon, cherry shrimp
  • Blood circulation promotion = peanut, soybean, eel, brown rice
  • Mental stability = milk, yogurt, seaweed, chirimenjako

Preservation method

  • Store in a vegetable bag in a plastic bag
    (Don’t dry because it’s vulnerable to drying)
  • Long-lasting when inserted in a glass filled with water
  • Can be chopped and stored frozen
  • Minced, dried in a microwave and stored

recipe

  • Parsley butter
  • Dried parsley
  • Fried food
  • Source
  • soup
 

Food composition table

Per 100g edible portion

Parsley（raw）leaves

Waste rate10%
Energy43㎉
moisture84.7ｇ
Protein4.0ｇ
Lipid0.7ｇ
Carbohydrate7.8ｇ
Sodium9㎎
Potassium1000㎎
Calcium290㎎
Magnesium42㎎
Rin61㎎
iron7.5㎎
Zinc1.0㎎
Copper0.16㎎
Manganese1.05㎎
Lodine7㎍
Selenium3㎍
Chromium4㎍
Molybdenum39㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）7400㎍
Vitamin D–
Vitamin E（Tocopherol α）3.3㎎
Vitamin K850㎍
Vitamin B10.12㎎
Vitamin B20.24㎎
Niacin1.2㎎
Vitamin B60.27㎎
Vitamin B12–
Folic acid220㎍
Pantothenic acid0.48㎎
Biotin4.1㎍
Vitamin C120㎎
Dietary fiber(aggregate amount）6.8ｇ

Quoted from the Japanese food standard composition table 2015 edition

★【itemization】Parsley features and nutrients summary

海老のサイズは世界基準

投稿日時: 投稿者:

 

国際商品とは

  • 国際的に大量に取引されている
  • 品質が規格化・標準化されている
  • 同一銘柄の商品は原産国がどこであろうと均一の品質を持つ

 

海老は国際商品である

  • 国際商品のため、国際基準で規格分けされている
  • 国際基準である１ポンド（453.6ｇ）の入数（尾）で表示されている
  • 4ポンド（約1.8kg）で流通することが多い

 

（無頭）冷凍海老のサイズ表

サイズ規格1ポンド
（450g）		4ポンド
（1.8kg）		一尾の重さ
（g)		一尾の長さ
(cm）
U66尾以下24尾以下75g以上18cm以上
6/8 6-8尾 24-32尾56-75g17-16cm
8/12 8-12尾 32-48尾37-56g15-17cm
13/1513-15尾 52-60尾29-37g12-14cm
16/2016-20尾 64-80尾22-29g11-12cm
21/2521-25尾 84-100尾18-22g10-11cm
26/3026-30尾104-120尾15-18g9-10cm
31/4031-40尾124-160尾11-15g 8-9cm
41/5041-50尾164-200尾 9-11g 7-8cm
51/6051-60尾204-240尾 7-9g 6-7cm
61/7061-70尾244-280尾 6-7g 5-6cm
71/9071-90尾284-360尾 5-6g 4-5cm
     
     

 

（有頭）冷凍エビのサイズ表 1.3kg

サイズ規格入数
(1.3kg）		一尾の重さ
（g)		一尾の長さ
(cm）
1515尾87g25-28cm
18 18尾72g23.5-26cm
20 20尾65g22-25cm
2525尾52g19.5-22cm
3030尾43g18-19.5cm
3535尾37g17-18cm
4040尾33g16-17cm
4545尾29g15-16cm
5050尾26g14-15cm
6060尾22g13-14cm
7070尾19g12-13cm
8090尾16g11-12cm
     
     

海老の買い方

  1. 欲しい海老のサイズ、量を明確にする
  2. 上記サイズ表を参考にする
    例）10cmの無頭海老が30尾ほしい＝「26/30」を1ポンド買えばよい
    5cmの無頭海老が300尾ほしい＝「71/90」を4ポンド買えばよい

 

 

海老の種類

  • ブラックタイガー
  • 車海老
  • アカエビ
  • ブラウン
  • ホワイト
  • ピンク
  • キング
  • フラワー
  • タイガー
  • バナメイ
    など

関連記事

Sugukina（酢茎菜）すぐきな

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Sugukina

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Kyoto traditional vegetables
  • Also known as “Sui-na”, “Kamo-na”, “Yashiki-na”, “Gosho-na”
  • Ingredients for Kyoto pickles
  • “Sugukina” is one of the few lactic acid fermented pickles in Japan
  • Three major pickles in Kyoto
  • Thousand pickles, Shibachi pickles, pickles
  • It looks like a short radish, the flesh is soft and has a subtle sweetness
  • Conical vegetables with large leaves and short roots
  • Pickles are used for both roots and leaves

Preservation method

  • If you want to save, separate the leaf part from the root part.
  • Wrap the root with newspaper and store in the refrigerator.
  • Wrap the leaves in a wrap and store in the refrigerator

recipe

  • pickles
  • Boiled food
  • miso soup
  • Fried food
 

Food composition table

Per 100g edible portion

Sugukina（raw）leaves

Waste rate25%
Energy26㎉
moisture90.5ｇ
Protein1.9ｇ
Lipid0.2ｇ
Carbohydrate5.4ｇ
Sodium32㎎
Potassium680㎎
Calcium150㎎
Magnesium18㎎
Rin58㎎
iron2.6㎎
Zinc0.3㎎
Copper0.06㎎
Manganese0.3㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）2000㎍
Vitamin D–
Vitamin E（Tocopherol α）3.8㎎
Vitamin K280㎍
Vitamin B10.08㎎
Vitamin B20.13㎎
Niacin1.1㎎
Vitamin B60.05㎎
Vitamin B12–
Folic acid200㎍
Pantothenic acid0.35㎎
Biotin–
Vitamin C73㎎
Dietary fiber(aggregate amount）4.0ｇ

Quoted from the Japanese food standard composition table 2015 edition