[Simple Japanese Food, Kinpira]
There is a Japanese food that can be easily prepared with carrots, red pepper, soy sauce, sake, sugar, and a little oil. That is "kinpira." Originally made with burdock root, it became a household dish for the common people in Japan in the late Edo period (1603-1868). Even today, kinpira can be found not only on Japanese dining tables but also in the prepared dish sections of supermarkets and convenience stores, and is a popular menu item used for osechi dishes and celebratory occasions.
Kinpira is also characterized by its high preservability due to the use of sugar and soy sauce. At first, kinpira was made with burdock root, and until the latter half of the Showa era, it was generally made with burdock root and carrots. In recent years, however, the term "kinpira" has come to include only carrots, lotus root vegetables such as lotus root and radish, which are stir-fried and seasoned with sweet and spicy sauce.
Yoshita Handi-Design Studio's Julienne Peeler makes it easy to create the perfect kinpira strips. And Thin Julienne Peeler can also be used to try "carrot namasu," which is a Japanese dish of vegetables seasoned in vinegar, similar to carrot rapé.
Why not enjoy Japanese food easily at home?
1/2 red pepper
(A) 1/3 cup water
(A) 1 tablespoon soy sauce
(A) 1 tablespoon sugar
(A) 1 tablespoon sake
1 tablespoon oil or sesame oil
A pinch of white sesame seeds
1. Cut carrot into shreds with a peeler.
2. Heat oil and red pepper in a pan and saute carrots until fragrant.
3. Combine (A) and add to 2. Cook until the liquid is reduced, then turn off the heat and let sit for a while to allow the flavors to blend.
4. Serve in bowls and sprinkle with white sesame seeds, if you desired.
Yoshita Handi-Design Studio's Julienne Peeler
Appi Urushi Studio's Flat Bowl
Seiryugama's Kobachi L
Sori Yanagi's Stainless Steel Bowl
Okubo House Mokkosha's Wooden Spatula
Yamada Kogyosho's Uchidashi Katatenabe L