A few weeks ago I put those yellow grape-sized fruits in water and I waited patiently for it to become foul and black. Mine just seemed to soak but I guess the water bath helps remove some of the toxicity of the fruit, so I was able to remove the fruit easily and out came these nice little nuts. Obachan said to soak theses in salt water and then when you are ready to eat them, remove the hard shell and the brown skin coating and you are left with a kind of pale green shiny bean, sort of like a soybean that you can boil and add to rice or Japanese savory custard
chawan mushi (an egg custard made with soup stock rather than milk and chicken, shrimp, mushroom and this bean and other vegetables). I'm disappointed that I didn't have black slimy goo for Halloween but it's nice to understand the process in case we are ever left to fend for ourselves in the wild.
A few weeks ago I put those yellow grape-sized fruits in water and I waited patiently for it to become foul and black. Mine just seemed to soak but I guess the water bath helps remove some of the toxicity of the fruit, so I was able to remove the fruit easily and out came these nice little nuts. Obachan said to soak theses in salt water and then when you are ready to eat them, remove the hard shell and the brown skin coating and you are left with a kind of pale green shiny bean, sort of like a soybean that you can boil and add to rice or Japanese savory custard chawan mushi (an egg custard made with soup stock rather than milk and chicken, shrimp, mushroom and this bean and other vegetables). I'm disappointed that I didn't have black slimy goo for Halloween but it's nice to understand the process in case we are ever left to fend for ourselves in the wild.
No comments:
Post a Comment