Aoyose - Aoyose

Japanese: 青寄せ - あおよせ

In cooking, the process of extracting green pigments from green vegetables. Green vegetables such as spinach, komatsuna, and radish leaves are salted and ground in a mortar, then water is added and the mixture is strained, quickly boiled, and the floating particles are scooped out. This also refers to the collected green vegetables. They are used to color salads, mixed dishes, and kinome miso. ◇Also called "nayose" or "yose-na."

Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World

Japanese:

料理で、青菜から、緑の色素を抽出すること。ほうれんそう・小松菜・大根の葉などの青菜に塩を加えてすり鉢ですり、水を加えて裏ごしし、さっと煮立てて浮き上がってきたものをすくい取る。また、その集めたもの。和え物や寄せ物、木の芽みそなどの色つけに用いる。◇「菜寄せ」「寄せ菜」ともいう。

出典　講談社和・洋・中・エスニック　世界の料理がわかる辞典について　情報

<<: Aorangi - Aorangi

>>: Rokuro Aoyama