Achieve a healthy lifespan by eating Japanese cuisine

People who love pakuchi, great attention -

Because there is a unique strong scent, it may be a representative of a herb that seems easy to pick and you like! But, in reality, it is one of herbs that is widely used all over the world.
Especially in China, Thailand, Vietnamese food etc, Asia, Central and South America, Middle East, etc. are essential ingredients for cooking
"Kousai (Pakuchi)" leaves, stems and roots can be used without leaving any grass, and it can be used for sauces and sautés as well as for cooking toppings.
If you can take "Kousai (Pakuchi)" well, the width of the dish spreads much more! Haha! A little bit weak ... this week, learning how to handle herbs through "Kousai (Pakuti)" Why do not you?

How to handle kousai (parchi)
Even if I bought a kousai (super sauce) in a supermarket, it gets hurt soon in a few days so I can not use it! There may be many people who have the trouble of saying that!
Let's master masterfully how to handle delicate aromas

<How to wash>

Since the leaves of the kousai are soft and delicate, it will slowly drain through the bowl containing plenty of water and remove dirt.
After washing, excessive water noticing on small leaves also causes bruise, so arrange them on kitchen paper and remove moisture.

<Storage technology>

When preserving in a refrigerator, put it in a state that the plant grows in a glass filled with water, wrap it slowly with "Saran wrap" and save it.
As a guide only, please use 5-7 ° C for as long as 3-4 days, preferably as fresh as possible.
 

 

 

 

 

 

 

 

 

​

 

 

<When using> ...

Let's use it after preparing it in good condition!
"Draining" to cut the stem in the water, inserting it in the glass filled with water will be in a state that it sucks up the water well and is in a shaky condition

These points are the basic way to apply to many fresh herbs besides kana, so be sure to remember it firmly.