This is a very common mountain vegetable in Akita prefecture. Very juicy and crispy. We all love it but the thing is that we have to cook them as soon as they are delivered. Thus, a hard work required: peeling the skins is quite time-consuming...
This is how we cook at home.
1. Stir-fry with pork and bean noodles.
2. Lightly boil and mix them with salty kombu seaweed. Or just sprinkle a bit of salt.
3. The red bits (closer to roots) become very sticky, so we boil them lightly and chop them into very tiny pieces and finally mix them with miso. It goes very well with white rice! Mmm...yummy!
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