The Japanese call shungiku an essential ingredient in winter hot-pot dishes such as nabemono and sukiyaki.Fresh and with an astringent taste, I can’t remember enjoying nabe without them. Lightly cooked in order to retain their crunchy texture they are added last. The Chinese call these tong hao and incorporate them in stir fries. They’re also key to many Taiwanese, Korean, and Vietnamese dishes.


Categories: Kitchen Facts, Life Cycles

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