#jinseng

In Japan, it is one of the aromatic vegetables that represent early spring. Refreshing flavor whets the appetite. This time, I didn't use the skin that can also be used for kinpira, and made only the main body a lightly pickled pickle. The shredded main body was immersed in the liquid for about 2 hours. The refreshing flavor remains the same.(A company of Jinseng.)

ウドのピクルス（料理）

日本では春先を代表する香味野菜の一つ。さわやかな風味が食欲をそそる。今回は、キンピラにもできる皮は使わず、本体だけを浅漬けのピクルスにした。細切りにした本体を液に２時間ほど漬け込んだ。さわやかな風味はそのまま。（朝鮮人参の仲間。）

When asked what my main class was recently I responded with Botanist.