Bitter aroma and strong, sweet flavor

Komatsuna is a versatile vegetable with no particular flavor that goes well with any type of Japanese, Western or Chinese cuisine. To make it even easier to use, the leaves and stems are separated and dried to bring out the flavor. You can enjoy the creamy sweetness amidst the rich flavor.

The rich aroma of komatsuna in salads is also appealing. However, when heated, the aroma tends to be lost. Komatsuna that is slowly dried at low temperature retains its fragrant flavor. It has a fresh taste that is close to raw.

■ A versatile vegetable that goes well with any type of Japanese, Western or Chinese cuisine.
■ Easy to use Leaves and stems are separated and dried
■ Because it is dry and low temperature Fragrant flavor intact
■ It has a fresh taste, close to raw.

How to use dried komatsuna

It is extremely versatile, as you can quickly add it to finished miso soup or soup, or use the wakame seaweed moisture to make namul. It is also perfect for making standard dishes for one person, such as simmered fried tofu or creamed chicken or bacon.

■ Convenient to add to finished miso soup or soup.
■ Perfect for making standard dishes for one person

How to Rehydrate Komatsuna

It is a versatile vegetable that can be added to miso soup as is, but by soaking it in water, it becomes crunchy all the way through and can be used in a variety of dishes such as pasta and chijimi. Here's how to return it

Komatsuna Chef Cake : This is a series that uses dried vegetables in powder form. This time, I baked a chiffon cake that you can eat with your dog. Here is the recipe .

Vegetable Biscuits : A series that uses dried vegetables in powder form. This time, we will introduce biscuits that you can eat with your dog.  Get the recipe