JFC Recipes ~ Great ideas from JFC Recipes for you.
Boiled Bamboo Shoots (Yude Takenoko)
The young shoots of the bamboo tree are a good source of fiber. The preparation of fresh shoots is complicated, so we recommend boiled ones, which are most commonly available canned. Boiling releases an amino acid that leaves a white residue on the surface of the shoots. You may prefer to rinse this off before using.

Burdock Root (Gobo)
This fiber-rich vegetable should be soaked in vinegared water immediately after scarping the skin to percent discoloration and remover bitterness. Burdock root has an appealing crunchiness and is a common ingredient in soups and simmered, deep=fried, and stir-fried dishes.

Chrysanthemum Leaves (Shungiku)
These edible leaves are not to be mistaken with those of the chrysanthemum grown for flower display. A rich source of vitamin C, carotene, calcium, and iron, chose lush green bunches that have thin stems. Avoid overcooking these tender leaves. Used in salads, soups, and nabe dishes.

Daikon Radish
Rich in vitamin C, daikon contains active enzymes that aid in digestion. Select those that feel heavy and have lustrous skin and fresh-colored leaves. Raw daikon is often eaten in salads and as pickles, or grated for use as a condiment. Daikon also is used in soups and simmered dishes.

Daikon Radish Sprouts (Kaeware)
There are the young shoots of the daikon radish. Daikon spouts are used to add a touch of green and a bit of spiciness to salads, hand-rolled sushi and sashimi.

Dried or Instant Wakame Seaweed
Among seaweeds, wakame contains a high amount of calcium. It also is rich in vitamins B1, B2, and C, as well as iron and iodine. Dried wakame must first be reconstituted in water. It is used in salads, soups, and simmered dishes. Instant wakame can be used straight form the package in soups and simmered dishes.

Dried Shaved Bonito Flakes (Hana Katsuo)
Bonito that has been boiled and then dried is shaved into fine strands or short, slightly thicker flakes directly on top of salads, and chilled tofu (Hiyayakko) as an aromatic garnish, while the flakes are used to make dashi.

Dried Shiitake Mushrooms
Dried shiitake are generally preferred to fresh because they are more flavorful. They must be reconstituted by soaking in lukewarm water. This soaking liquid will take on a savory flavor and aroma and is often added as broth to soups and simmered dishes.

Dried Soba Noodles
Containing high-grade protein and vitamins B1 and B2, these thin, tan noodles may be eaten hot of chilled. Made from a combination of buckwheat and wheat of flour.

Dried Udon Noodles
These noodles are made simply from wheat flour, salt and water. Available in a variety of thickness, udon noodles are often used in soups.

Enoki Mushrooms
Enoki are rich in vitamins B1 and B2. Avoid over cooking. The base of the stems should be cut off. Used in soups, salads, and simmered and nabe dishes.

Ginger Root (Shoga)
With its pungent flavor and aroma, ginger root is a common sight at any Asian grocer. Select roots taut, unwrinkled skin. As needle-thin slivers, it can be used as a garnish for simmered dishes, salads, and soups.

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