Kinome leaves 木之芽

Description

木の芽 20g

Kinome leaves provide a wonderful minty flavor to culinary dishes with lingering heat.  To release their perfume, the leaves need to be chewed, or broken up somehow, otherwise you won’t taste them at all.  This farm-fresh crop comes as a cluster of small, serrated edible leaves, shiny and deep green in hue, and a tender texture. These deliciously edible leaves are actually a Japanese herb from the prickly ash/Szechuan peppercorn tree.  The flavor of the leaves is powerful, but delicate at the same time. 

在日本料理中 ， 可以見到會以木之芽做擺飾,增添香氣與色澤 ， 其實木之芽是山椒的葉片，作為食用或是辛香料的原料，春天是品嚐季節。除了做擺飾之外 ， 可以切一切後混入味噌內一起使用 。竹筍料理也很常與山椒葉一同使用。除了製作竹筍煮物時會大量加入山椒葉片，也有一種稱之為「攪拌木之芽」料理，是將加入山椒葉片的味增混合竹筍一同品嘗，可是在春天必定會吃的定番日本料理。和食裡山椒是淵遠流長的，吃生魚片時，有時也會用山椒葉取代紫蘇。