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Beans -
Adzuki - Japanese,
Chinese Small, reddish brown beans. They're often used as a filling in pastries such as daifuku (Japanese) - sweetened, they're called "an". Cooked with rice, they turn the meal a pleasing pink color. Supposedly, they're also very nutritious! Would I try again? At least in
daifuku, yes! |
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Beans - Mung
- Several cultures a.k.a. mung dhal Small green beans. Used in curries, and certain Thai and Vietnamese desserts. Also very nutritious, and used throughout India. I don't like them. In the desserts I've tried, they're grainy, and just don't taste good to me. When sprouted,(ala your usual bean sprouts)they're fine. Would I try again? No, except in
bean sprout form, of course. Then, they're crispy/yummy! |
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Bitter Melon -
several cultures a.k.a. Bitter Gourd, Balsam Pear, Ku Gua and Foo Gwah What can I say? It's a popular veggie and...it's bitter. Really bitter, definitely an acquired taste. It wasn't visciously bitter, it's manageable. But its noticable. Would I try again? Yes - but I can't say I'd seek it out. |
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Bok Choy -
Numerous Countries a.k.a. Pak Choi, Chinese Cabbage A cabbage rich in vitamin C, fiber, folate, and lots of calcium. Has a sort of mild, peppery taste. Is all over Chinatown. Would I try again? Sure. Not bad for a cabbage. For more information: Try this entry at
Whole
Health MD. |
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Daikon -
Numerous Countries
Japanese radish. Daikon are white, and can grow up to 3 feet long. They can be eaten raw, pickled, grated, in salads, etc. They're good. Would I try again? Sure. Not bad -- for a radish! |
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Goji
Berries -Tibet
From Tibet - little red berries with allegedly
tons of antioxidants, vitamins and health benefits. (Yes, where
have we heard this before?) Still, they taste like a cross
between chocolate and cherry--a bit like brazilian acai--, a little bit
chewy, and rather nice (health benefits or no.) If it weren't for
the hefty price tag, I'd definitely opt to eat 'em as a snack every now
and again. Where did I get them?: At the Health Nut, or you can get them direct from www.eatraw.com. |
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Lemongrass -
Thailand and
Vietnam
It is a grass, with a lemony taste and aroma. The lemon comes from an oil in lemongrass, called citral (the same stuff that helps repel insects in bug repellant!) It's best used fresh, with the end cut off, and smashed to release the oils into whatever you're cooking. Would I try again? It's not
bad. Sure. |
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Taro Root
- Many cultures a.k.a. dasheen, eddo, and kalo A tuber, something like a potato, but with a hairy outer coating like a coconut. Taro is toxic raw, and must be cooked. It has a million different uses - I've personally run across taro as a filling in pastries, and grilled in banana leaves. Would I try again? It seems good
- but requires
more research! |
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