葉物野菜の事、調理について聞いてみた！ Part.1｜キャベツや白菜の薹（トウ）ってご存知ですか？｜シナシナの野菜を復活させる方法｜野菜の甘みや栄養を引き出すポイント｜傷みにくいご飯の炊き方とは？

In this episode, the chef talks about cooking leafy vegetables. He focuses in particular on the technique of "rice-dipping," explaining cooking tips for maximizing the sweetness and nutritional value of vegetables. Shriveled vegetables won't taste good when cooked. To prevent this, it's important to soak them in water, but simply soaking them isn't enough. This is where the chef's unique method of using water to bring out the best in vegetables is explained in detail. In addition, using vegetables that are in season in early spring, he'll share cooking tips that make the most of their unique characteristics and demonstrate key points for making them delicious. It's full of ideas that you can easily put into practice at home. Please take a look! ■About comments I generally read all comments! I press the heart mark when I've read them. The heart mark is a sign that I've read them, and does not necessarily mean that I agree with the words or ideas (Asami). ■We're also on Official X! We provide useful cooking information, so please follow us! https://x.com/Taisho_washoku ~We'll talk about all things related to the food and beverage industry, cooking, food culture, human relationships, the entertainment world, and the dark side~ A chef with 50 years of culinary experience who has survived the turbulent Showa, Heisei, and Reiwa eras with just his knife. This video features Toru Wada, also known as Taisho, who has honed his skills as a Japanese cuisine chef for over 50 years. #JapaneseCuisine #AskTheChef #HowToBoilVegetables #LeafyVegetables #RootRoot #SpringVegetables