Have you ever heard of hazakaiki, the “in-between season” for vegetables? That season is right now. In farmers’ fields, the winter vegetables have finished, the fields have been cleared, and the summer vegetables have only just begun to grow. Seeds are being sown, and tiny sprouts are starting to emerge.Because of this, it is naturally a time when very few vegetables are available. So what can we enjoy during this season? The answer is the fleeting seasonal vegetables that can only be tasted right now.The contents may change depending on the weather and growing conditions, but we would first like to introduce our June vegetable set.
When you open the green pods, vivid red beans appear that are sure to catch your eye. Their season lasts only about three weeks. Because the skin is so thin, you can eat them whole with the delicate red skin still on. Their striking appearance and exceptional flavor make them truly special.
Boil briefly for about 30 seconds in salted water, then cool in cold water. Cut into bite-sized pieces and enjoy with mustard soy sauce, vinegared miso, or ginger soy sauce. It is also delicious in miso soup. Its crisp texture has earned it the nickname “land hijiki.”
It is said that Uesugi Yozan, lord of the Yonezawa Domain, encouraged the cultivation of ukogi. This mountain vegetable has a pleasantly mild bitterness. Lightly boil and chop it, then mix it with miso ― it goes perfectly with rice. Walnuts can also be added if you like. It has long been enjoyed in local cuisine and traditional Buddhist vegetarian cooking.
We also plan to include onions and potatoes grown by Masatoshi Iwasaki, a pioneer among seed-saving farmers. The sweetness of the onions and the rich flavor of the potatoes are truly beyond words.
