Thinking About the Environment: Washoku [環食]*

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【Taking Care of the Planet from Your Kitchen】 Please see the City's website for details on "Eco-Cooking": Thinking About the Environment: Washoku [環食]* http://www.city.hiroshima.lg.jp/kankyou/ecocook/ 要以 You can value food and show your concern for the environment by not buying more food than you need; (Japanese only) cooking up what you have so as to reduce waste; and, showing thanks to the person that prepared your meal by eating all that you were given. Using locally grown foods also helps to reduce CO2 emissions and contributes to Washoku [環食]. * (The characters used to write Washoku on this page are “environment” (環) and “food,” (食) asking us to think about our environmental impact. Read Washoku on this page with that meaning in mind.) ① Do Not Waste Vegetables One Daikon, Many Uses Leaftips: One Cabbage, Many Forms Upper-middle leaves: Wrap around ground meat Don’t use these. Wrap around deep-fried tofu Large leaf: Cook in oil; boil in soy, or cooked as soboro. Crinkly green part: Thinly sliced; salads, aemono, tsukemono Stalk: Long, diagonal slices to use in Leaf core: kinpira. Cut into small pieces to Use in soup for color in place of parsley. add color to food. Small leaves around the Hard part: stalk: Miso soup ingredients or stir-fried. Mix with rice, aemono, use Dice leaves and stalk White Stalk: in stir-fry or soups. and boil. Cut into Cut into triangles and rectangular slices for julienned; salads, aemono Daikon skin: soup (Miso soup). Miso soup ingredient; Cut in half and boiled stir-fried; boiled in soy (Furofuki) sauce as tsukemono Sweet part can be eaten raw: substitute Grated daikon; chopped daikon; aemono, nimono Pungent part: Chop and hang-dry to Boil to get rid of the bitter flavor. Leafy Part: bring out sweetness. One Carrot, Many Dishes Use for fried dishes like Kaki-age or Kara-age. Cut the fat part into quarters. Quarters and Thirds: Cut the thinner part into thirds. Cut the corners for a Western arrangement. Cook with butter. Chew on This: Food Waste Food is wasted when it's thrown away, despite still being edible. Half of food waste Carrot Tip: Use in soboro or comes from the average household. It's believed that each year, 15kg of food waste per grated foods. person is created. Area around stem plate "Mottainai" is a Japanese word used when something is wasted. It represents our Fat Part: Carrot Core: can be julienned and for Cut into rectangular Use in soups or to salad. feelings of thanks and consideration towards the person that made the food, and nature slices for soups. make nukazuke. for providing us with it. .

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