[Broccoli in Japan]
Many of you may have seen or heard the word "broccoli" in the news recently. It was big news that broccoli will be added to the current 14 "designated vegetables," which include cabbage, radish, onion, carrot, etc., as they are consumed in large quantities and are of high importance in people's daily lives.
This is the first time in about half a century that a new item has been added to the list of designated vegetables since potatoes were added in 1974. The designated vegetables are expected to lead to a stable supply, as the government provides a forecast of demand and a system for farmers to systematically produce the vegetables. Broccoli was added because of its conspicuous increase in consumption among vegetables in general. It has doubled in the last 30 years, so it is now an indispensable vegetable in our diet.
So what kind of vegetable is broccoli? It is one of the green and yellow vegetables, but in fact, it is said that a type of cabbage whose flower buds are edible was bred in Italy to become the present broccoli. Introduced to Japan as an ornamental vegetable in the early Meiji Era (1868-1912), broccoli was first cultivated in earnest after World War II, and consumption grew. 1975 onward, the demand for broccoli as a food source grew as interest in healthy eating increased and broccoli's high nutritional value attracted attention.
Broccoli is rich in vitamin B, vitamin C, β-carotene, vitamin K, and iron, and both flower buds and stems can be eaten. It is also high in fiber, and its especially rich vitamin C content, even after boiling, is higher than that of lemons or strawberries. Broccoli is also great for its high content of iron and folic acid, which prevent anemia, and vitamin K, which aids in the absorption of calcium, each of which has its own nutritional components, but with a good balance of nutrients to aid absorption, this vegetable provides an efficient source of nutrients. Broccoli can be used in lunch boxes, stir-fries, salads, and snacks. What is your favorite broccoli recipe?
For lunch today, I made peperoncino with broccoli and canned mackerel. Boiling broccoli with pasta makes it quick and tasty. Nakamura Douki's Aluminum Pan is characterized by the direct transmission of heat power adjustment and quick response to high and low heat adjustments. This makes it easy to see how the heat is applied to the pasta sauce and prevents the pasta from stretching as it blends and evaporates quickly when the cooking water is added. Aluminum is a material that can be easily raised and lowered in temperature, and we hope you will enjoy the comfort of using a frying pan that takes advantage of this material.
Nakamura Douki's Aluminum Pan
Seiryugama's Shallow Bowl
Noda Horo's Enamel Food Container