Project: Enjoy Junsai

Jun 11, 2024 | Cooking Club

PROJECT Enjoying Junsai

潤菜料理 (junsai ryōri)

JUNSAI (water shield; Brasenia schreberi) grows naturally in lakes, ponds and slow streams in many parts of the world but only Japan and China have a long history of cultivating the plant as a food. Young, unfurled sprouts covered in slippery, transparent jelly, are especially prized by the Japanese.

Junsai can be enjoyed in soups, salads or as a topping for chilled noodles, sushi rice (easiest to eat as a gunkan wrapped in nori), tofu or egg custard.

Using the recipes below as a point of departure, create your own JUNSAI dish… Then share your dish with us at Kitchen Culture Cooking Club.

Prepping JUNSAI

じゅんさいの下ごしらえ

Download  general guidelines for preparing junsai to use in a variety of dishes.

 

 

Chilled Tofu with Toppings

冷奴 hiya yakko, chilled blocks of tofu topped with junsai and okra enhanced by seasoned soy concentrate — either the VEGAN version or UMAMI Essence.

Junsai as a Topping for Tamago-Dofu Custard

玉子豆腐、じゅんさい添え

Make tamago-dofu custard according to instructions on page 285 of WASHOKU.

Spoon prepped junsai over each portion and drizzle with either Umami Essence OR Vegan Seasoned Soy Concentrate.

 

Standard Sea Stock (this recipe includes a variation known as oigatsuo or “extra smoky sea stock”) is made with kelp and fish flakes.

A simple vegan broth,  Kelp Alone Stock is, as its name suggests, made from just kombu.

A more complex broth called  Sankai Dashi is made from dried shiitake mushrooms and kelp.

Visit my Kitchen Culture blog to learn about JUNSAI, a summertime delicacy.

Read my June, 2024 newsletter about the texture of food, mouthfeel.

Show Us Your Kitchen Project

QUESTIONS? COMMENTS?
Ready to SHARE YOUR KITCHEN PROJECT with others?

KITCHEN CULTURE Cooking Club members, head over to our Facebook Group. Not yet a member? Please join – membership is opt-in and free of charge.

Looking forward to seeing what you’re making in your kitchen…

Thanksgiving Rituals in Japan

Thanksgiving Rituals in Japan

In Japan, rice is more than just sustenance. It holds symbolic and sacred significance. Rice yield was also a measurement of wealth during the Edo Period (1603-1868). Early records of rituals celebrating the harvest and entreating future prosperity, called nii namé...

Chawan Mushi (Steamed Egg Custards)

Chawan Mushi (Steamed Egg Custards)

Silky, savory egg custards called CHAWAN MUSHI 茶碗蒸し are served in cups with a spoon. The egg and dashi mixture is delicately seasoned with mirin and light-colored soy sauce. Various tidbits such as mushrooms, ginko nuts, chicken, shrimp or kamaboko (fish sausage) can...

PROJECT Serving Chawan Mushi

PROJECT Serving Chawan Mushi

This PROJECT is about serving chawan mushi, a dish that requires heatproof cups to cook the egg custards in and to bring them piping hot to table. Because Japan's food culture places importance on the presentation of food, often specialized tableware is chosen....

PROJECT Setting the Autumn Table

PROJECT Setting the Autumn Table

This project PROJECT is about setting the table... to set the stage for autumn's culinary pleasures. One simple and fun way to do this is by choosing fall-themed HASHI OKI (choptsick rests). Pictured above are a few of the options: autumnal maple leaves, chestnuts,...

Recent Posts & Projects