#kakina

Dish

kakina

Kakina is a cruciferous vegetable cultivated across Gunma and Tochigi prefectures in central Japan. In early spring, the new shoots are harvested one after another and used in cooking, so they are called kakina, or "scraped vegetables." They have a good taste, soft, and are usually eaten as boiled vegetables, but this time, I tried stir-frying them with butter, salt, and pepper.

2024.12.26

カキナのバター炒め　(prose, cooking)

cuisine

appearance

harvest

A cruciferous spring vegetable grown in Tochigi and Gunma prefectures in Japan. It grows slowly in winter and sprouts in spring. When you scrape it, it grows one after another, so it is called "Kakitoru" = Kakina. Boil the scraped stems and leaves and make it into a dipping sauce. (Cut and seasoned with bonito flakes and soy sauce.) It tastes like spring.

カキナのお浸し（料理）

日本の栃木県と群馬県に跨って栽培されるアブラナ科の春野菜。冬にじょじょに成長し、春に薹が立つが、かきとると次々に成長するので「かきとる」＝カキナと呼ばれる。かきとった茎と葉を茹でて、お浸しにする。（切りそろえて鰹節、醤油で味付け。）春の味がする。

kakina

harvest

cooking

This winter

Cross over well

It's Kakina

この冬を

よくぞ越したり

カキナかな

Traditional vegetables from the North Kanto region. Kakina=Scrape vegetable.

I stir-fried this dish with the green of the kakina and the red of the carrots in mind. Kakina is a cruciferous vegetable grown in Tochigi and Gunma prefectures in Japan. Cut the carrots in half horizontally and into thin strips. Put olive oil in a frying pan, turn on the heat, fry the carrots, add the chicken, and continue to fry. Add salt, add the kakina and let it soften, then add grated garlic and herbes de Provence. The dish has a soft, gentle flavor overall.

2025.01.09

カキナ、人参、鶏肉の炒め物 (prose , cooking)