[October Edo Side Dishes]
Simmered Taro and Carrots
Taro was introduced to Japan during the Jomon period, and because it is easy to cultivate and can be stored,
It is said that this ingredient was frequently served on the tables of common people in Edo.
Since many small taro roots can be harvested from the parent taro, it is also conveyed as a good luck charm symbolizing prosperity of descendants.
Carrots were introduced as Oriental ginseng in the early Edo period, and as Western "celery carrot" in the mid to late periods.
In Edo Kinko, which was unsuitable for rice cultivation
Daikon radish, komatsuna, eggplant, cucumber, taro, ginger, and others are actively grown
Carrots, which are highly nutritious, were also said to be "indispensable in the vegetable garden."
The cuisine cultivated during the era of Oriental ginseng was also passed down to the late Edo period
It is also connected to the current Western ginseng cuisine.
In October, our store will offer "Simmered Taro and Carrots" made with vegetables from the Edo suburbs.
Simmered in broth made with ginger from Hamamatsucho.
