Experiments with udo, the new Japanese vegetable . t is a simple culinary practice to boil strong-flavored vegetablesin two (or even three) waters, and this is advisable as a generalrecommendation, although when used for soup it does not appearto be always necessary. An hours stay in ice water will removethis resin from the shoots, provided they are cut into thin slices orshavings. Little is known regarding the food value of udo further than thatanalyses show it to have about the same dietetic value as celeryor asparagus. The Chinese, who are prone to ascribe mysteriousproperties to many of th
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Experiments with udo, the new Japanese vegetable . t is a simple culinary practice to boil strong-flavored vegetablesin two (or even three) waters, and this is advisable as a generalrecommendation, although when used for soup it does not appearto be always necessary. An hours stay in ice water will removethis resin from the shoots, provided they are cut into thin slices orshavings. Little is known regarding the food value of udo further than thatanalyses show it to have about the same dietetic value as celeryor asparagus. The Chinese, who are prone to ascribe mysteriousproperties to many of their foods, have given to udo, which theycall Dotooki, Dokii quatz, or Dosjen, medicinal properties which aremore curious than probable. EXPERIMENTS WITH UDO.RECIPES. 13 The following recipes for preparing lido are recommended: Udo on toast.—Peel the shoots and drop them into cold water. Cut theminto 4-inch lengths. Boil them in salt water for 10 minutes, then change thewater, adding a fresh quantity of salted water and boiling until quite soft.. Fig. 11.—Fdo on roast with cream sauce. The entire shoot can be eaten. Prepare a white sauce, such as is used for cauliflower or asparagus, put theudo in it. and allow it to simmer until thoroughly soft. Serve on toast (fig. 11)in the usual way. If there is too much of the pine flavor, as there may be if theshoots are not thoroughlv blanched, a second change of water will remedy this.