Nanohana no Ohitashi (Blanched Rapeseed Blossoms)- Japanese home cooking class in Tokyo

The characteristic bitterness that signals the arrival of spring in Japan is especially noticeable in wild mountain vegetables and spring greens. Here, we'll introduce a simple traditional Japanese dish: Nanohana no Ohitashi (Blanched Rapeseed Blossoms).

Nanohana no Ohitashi (Blanched Rapeseed Blossoms)-Japanese traditional dish-Japanese home cooking class in Tokyo

Ingredients (for 2 servings):

• Nanohana (rapeseed flowers) 150-200g

• Salt 1/3 teaspoon (for boiling)

• Soy sauce 1/2 tablespoon

• Mirin 1/2 tablespoon

• Dashi or nanohana boiling water 100ml

Instructions:

1. Wash the nanohana, trim the stem ends, and cut into bite-sized pieces (3-4cm).

2. Bring 1 liter of water to a boil in a pot and add 1/3 teaspoon of salt.

3. Boil the stems for 1 minute, then add the flower buds and boil for an additional 30 seconds.

4. Reserve 100ml of the boiling water, then drain the nanohana and cool it in cold water.

5. Squeeze out excess water from the cooled nanohana.

6. In a bowl, combine 100ml of the reserved boiling water (or dashi), 1/2 tablespoon soy sauce, and 1/2 tablespoon mirin.

7. Add the nanohana to the seasoning liquid, gently pressing to ensure it's fully submerged.

8. Let it marinate in the refrigerator for 10-15 minutes.

9. Serve in a dish, optionally garnish with katsuobushi (bonito flakes) or white sesame seeds.

Key points:

• Boiling the stems and flower buds separately ensures even cooking.

• Using the boiling water preserves the nanohana's flavor.

• For a variation, add 1/3 teaspoon of mustard to make nanohana karashi-ae.

This simple preparation method allows you to enjoy the slightly bitter taste and vibrant green color of nanohana, a spring delicacy.

Traditional Japanese dishes using seasonal vegetables- Japanese home cooking class in Tokyo