Here is the link.
As mentioned in the slades, it is commonly used in Okinawa.
I love hoo-chibah-joo-shee.
And I woner it is used in other countries.
-
Dear all, Good morning. I hope you enjoy the presentations. If you finished sending questions, just do it. If you, as a presenter, have not... -
Here is the link. I once thought about getting the licence, but I did not have much attitude for it as Nozawa did. So I do not have it ye...
In your presentation, it was mentioned that young yomogi is not suitable for eating. So, my question is, what is the difference in the ingredients (compounds) between young and adult yomogi?
ReplyDeleteMature yomogi have a dark color and strong aroma. The increase in terpenoids seems to have a strong aroma. Since yomogi leaves are known to contain α-terpineol, there may be a difference in tha concentration of α-terpineol.
DeleteThanks for the nice presentation slide file. What is your most recommended way to eat Yomogi? Yomogi has interesting uses other than eating. I love Yomogi scented hot springs.
ReplyDeleteAs introduced in the slide, yomogi mochi is the most recommended way to eat it. In Gifu Prefecture, yomogi mochi is called BUNTAKO.
DeleteYomogi sected hot springs will have a nice scent.
Yomogi is also used to make moxa for moxibustion.
Hi, Ohmoto, I often use yomogi as herbs when cooking soup, it adds a delicious aroma. However, like vegetables in general, yomogi does not wilt and rot quickly, maybe you have experience, how do you store celery so that it lasts a long time?
ReplyDeleteSo is it popular in your country? Do you collect it from the field? Or is it one of the vegetables you get in the supermarkets?
DeleteYes, sensei, it is popular in my country; there may be different varieties, but it is commonly used as a herb and vegetable in Indonesia. We can be found in supermarkets or collected from fields.
DeleteThe scent of yomogi is good as an herb. I see that yomogi is a common vegetable in Indonesia as well. Thanks for letting me know.
DeleteCelery, it will soften quickly. According to my research, it is best to separate the leaves and stems, wrap them in wet paper towels, put them in a storage bag, stand them up in a plastic case, and store them in the vegetable compartment.
I have never harvested yomogi. I wonder how many Japanese have experienced harvesting yomogi. Are people like me in the minority?
ReplyDeleteJapanese people may be familiar with yomogi because they can see yomogi mochi in the spring, but my prediction is that few people have ever harvested it as you are.
DeleteI have never imagined how other country people use/eat yomogi, so the presentation impressed me. Have any of you ever tried yomogi foods in China, Taiwan and Korea introduced in the slides?
ReplyDeleteI have never tried 艾艾餻,鼠麹粿, or 쑥국. I would like to try them. As you explained in my slide introduction, in Okinawa yomogi called “hoo-chibah”. A type of cooked rice called “hoo-chibah-joo-shee” is new to me. Thank you!
DeleteThis comment has been removed by the author.
ReplyDeleteAccording to the Handbook of Genus Artemisia, 'Kazuzaki yomogi' is also grow in Okinawa. However, in Okinawa, the thin and soft leaves of 'Nishi yomogi' are preferred because they are suitable for okinawan soba and soups.
DeleteIn Korea, there is also 'Kazuzaki yomogi'. In China and Taiwan, 'Nishi yomogi' seems to be widely distributed.
This comment has been removed by the author.
DeleteIt was surprising to learn that there are several different types of Yomogi in Japan.
ReplyDeleteIn Yoro Gifu pref. , there is a place where Yomogui is used for road greening, but it looks completely different from what grows in Japan. According to what I heard, they sowed Yomogi seeds from Korea...
Does the flavor depending on the type? Or is it the same chemical composition?
I was surprised to hear that yomogi is used for road greening in Yoro Gifu. According to the book of artemisia, there are many different types and looks of yomogi. I could not find out the type of Korean yomogi used for road greening.
ReplyDeleteHowever, I wondered why people in Europe and North America do not eat yomogi. I found out that in 18th century France, there was a herbal liqueur called "Absinthe" made mainly from Niga-yomogi. The production and sale of Absinthe was banned in 1872 because of the strong neurotoxicity of the ingredient called "Thujone" contained in Niga-yomogi. Thujone is not found in yomogi, which is growing in Asia. Therefore, it is considered that the flavor and chemical composition vary among different species.
Thank you, Mr. Ohmoto, for your delicious presentation.
ReplyDeleteIn your presentation, you mentioned that the aroma becomes stronger when it is ground. Is 1,8-Cineole, the aroma component, a glycoside?
The structure of 1,8-cineole is below and it is not a glycoside.
ReplyDeletehttps://ja.wikipedia.org/wiki/%E3%82%B7%E3%83%8D%E3%82%AA%E3%83%BC%E3%83%AB
When the leaves grinded in a mortar and pestle, the cells are grinded and the aroma of 1,8-cineole that was inside the cells becomes strong.