Many micro greens and petite greens are Asian in origin and can be used to give an Asian flair to many types of dishes. These Asian themed specialty products can also blend in well with American dishes, providing new and exciting flavors.
Here is just a few that are available. There is Micro Chinese Cabbage, which can be used to spice up lettuce and spinach salads; and Micro Thai Basil which has an unusual licorice flavor that also blends well with Asian or fusion cuisine.
Pictured: Petite Asian Mix
Micro Red Shiso has dark red, uniquely flavored leaves, and is a great topping for sushi rolls and nigiri.
Micro Tatsoi, first cultivated in Japan, is popular for use in both European and Asian foods. It is dark green in color and a member of the broccoli family. It goes well with salads and sandwiches. It has a taste that echoes that of mustard greens.
Another Asian microgreen is the Daikon Radish, which comes in purple or green. The word Daikon means “large root” in Japanese, and the vegetable has a crisp texture and a spicy flavor and can really perk up salads or side dishes.
Mitsuba, Japanese parsley is another microgreen that is a common in Asian dishes. It has an earthy parsley-like flavor and can make a great addition to salads, and stir fry. Nice for floating on miso soup!
Micro Cilantro is a common element in Thai cooking and can be used in salads, chutneys and salsas. It has a very fresh and strong flavor for such a small herb!
Here’s a recipe using our Asian microgreens!
Kobe Beef and Prawn Udon Soup
with Micro Asian Mix
Fresh Origins Micro Asian Mix
½ lb Large fresh uncooked prawns
½ lb Kobe beef
1 package Udon noodles
2 stalks of Green Onions
1 clove Garlic
3 Pak Choy leaf stalks
Handful of Enoki Mushrooms
1 cup Chicken Broth
Splash of Hot Sauce
2 tbsp Soy Sauce
Handful of Shitaki Mushrooms
2 tbsp Dried Seaweed
1 tbsp Rice Wine
Handful of Soy Beans
In a pot, bring water to a boil, drop in noodles and simmer until cooked. In a separate pot, combine chicken stock, garlic (diced), onions (diced), hot sauce, shitaki mushrooms (diced), soy sauce, seaweed, rice wine, soy beans, salt and pepper and simmer. Slice kobe beef into small thin slices, season with salt and pepper, and sear quickly on both sides in olive oil in a pan. Set aside. Do the same with the shrimp. Set aside. Cook enoki mushrooms in broth. Blanch Pak Choy quickly in broth until leaves get wilted. Set aside. Serve noodles, add broth, pak choy, green onions, shrimp, and beef. Garnish with Fresh Origins Micro Asian Mix.
Other examples of Asian-style garnishes!
Shiso Bicolor Leaves