In recent years, more and more "sprouting vegetables" have appeared on the dinner tables of Japanese residents. Unlike the most common yellow bean sprouts and mung bean sprouts in China, the most common "germinating vegetables" in Japan are radish, green cabbage, red cabbage, malt, and mustard.
This "sprouted vegetable" refers to a vegetable that has just been germinated and cultivated in a cultivator. Children like to call it a "vegetable baby," which is rich in vitamins and minerals, and it tastes very good. Fat and refreshing. In Japan, “sprouted vegetables†are often added to salads or sandwiches, which not only add natural color but also reduce the greasy feel and make the mouthfeel better. Second, like many kinds of common vegetables, “sprouted vegetables†can be fried, boiled, steamed, cold-mixed, or souped. Due to its rich nutrients and lower fat content than ordinary vegetables, "sprouted vegetables" are particularly suitable for children, the elderly, patients and even pregnant women.
Since 2000, Japan has formally cultivated a large number of "sprouted vegetables" and is currently one of the world's largest exporters of "sprouted vegetables." Japanese people usually adopt the method of greenhouse water cultivation, which is harvested on the 3-4th day with the highest nutritional value. At this time, the length of the vegetables is generally about 10 cm. The selling price of the bagged “sprouting vegetables†in the supermarket is about 100 days per bag. Yuan (about 6.7 yuan). At present, the annual retail sales of “sprouted vegetables†in Japan is about 20 billion yen, and it is increasing at a rate of at least 10% year by year. As a result, many companies have discovered business opportunities and are actively engaged in the development of new varieties. A farm in Nagano has recently developed "sprout vegetables," which are more than 10 new varieties such as Nozawa, water and rape, and are welcomed by housewives and restaurants.
Lishida Steamed Fish Soy Sauce is great for seasoning noodles,ramen,dim sum,rice rolls and dipping seafood.Especially,it could enhance the fresh and remove the fishy flavor when you are steaming fish with Lishida Steamed Fish Soy Sauce.Since it is brewed from high quality non-GMO soybeans in traditional process,people will feel more safe with this cantonese delicacy.
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