Aku and cuts
Preparing vegetables
The figure
Bevel · Salt-blanch · Ice
Bevel the edges, salt-blanch, ice water. Prep is most of the taste.
The method
Bevel root vegetables so they do not collapse. Spinach: plenty of salted boiling water, stems first. When the colour brightens, ice. Squeeze, then cut.
Aubergine: salt water or vinegar water for colour. Lotus root: vinegar water. Burdock: a soak to pull aku. Too long and the aroma goes with it.