MIYOGA BRACT AND FLOWER PICKLES

VEGETABLE、WORLD COOKING RECIPE

JAPANESE. MIYOGA BRACT AND FLOWER PICKLES ("Miyoga no amazu zuke")

Schedule time
40 minutes
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine
Composition,Bract and flower(Per 100g or 3.5 oz)
Energy 17 Kcal, Water 94.2 %, Protein 1.2%, Fat 0.1%, Carbohydrates 2.1 %, Faiver 1.7%, Ash 0.7%, Calcium 33 mg, Phosphorus 16 mg, Iron 0.6mg, Sodium 1 mg, Potassium 270 mg, Retinal -mg, Carotene 42 micron, Retinal Potency 23 IU, Thiamin 0.07mg, Riboflavin 0.06mg, Niacin 0.5 mg, Ascorbic acid 5 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
The special food in the summer. The smell which the Japanese like
Ingredients(5 portions)
200 g or 7 oz. of Miyoga bract and flower
75 g or 2/3 oz. of vinegar
15 g or 1/2 oz. of susar
15 g or 1/2 of honey
15 g or 1/2 oz. of dextrose
5 g or 1/6 oz. of salt
75 g or 3/2 oz. of water
400 g or 14 oz. in total (400g or 14 oz. in yield)
Directions
1. Combine vinegar, sugar, salt, haney, dextrose and water in to small baw and mix.
2. Bring a saucepan of water to the boil. Add the Miyoga bract and flower, about 3 minutes.
3. Drains.
4. Soaks for 6 hours.
5. Refrigerate in a glass jar or other container till needed.

Photo
Top leftt: Miyoga bract and flower,

15 Sep. 2002