Time for spring vegetables! Tempura class on March 16th.

has come !  It means fresh and yummy only available at this time of the year and of course we won’t miss this opportunity at our cooking classes. One of my favorite is what we call ‘new onion’-very fresh onions harvested during and April.

On this of , I welcomed a university student son studying at Munich and his father from Wellington, NZ. They were flying into Japan from different corners of the world and somehow ended up at my kitchen.

They were here for skiing but they were also just in time for the new onion and of course we it as Tempura along with other vegetables and prawns.

What is the difference? Onions are available throughout a year but they are the ones dried for a month after harvest for the sake of better storage. But only in spring months, fresh onions are available for reasonable prices. They arrive right after the harvest so the surface of the skins are not completely dried like regular ones.  We call them ‘Shin(new) Tamanegi(onion)’ in Japanese.

Shin Tamanegi contains much more moisture than regular ones and its taste is so sweet, not tangy or pungent at all. It is not good for stews or simmering dishes but it makes great fresh , and great Tempura,too!

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My guest said his Tempura of new onion was so yummy that he will forget about all freid onions he ever tasted before!  If you are an onion lover, please consider visiting Japan during March and April next year.

We have so much to offer other than !

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Many Thanks for coming!

Akiko

 

 

 

 

 

 

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