Momiji Tempura

Identification, cultivation, harvesting, preparing, preserving, recipies, general ethnobotany... Disclaimer: Don't experiment with unknown plants, or rely on the information in this forum. Get your own information and use CAUTION!

Momiji Tempura

hada
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hada
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Joined: September 10th, 2012, 10:44 pm

October 13th, 2014, 10:58 am #1

Came across this today and thought to see if anyone has tried this. Japanese maple preserved in salt for a year. Fried in a slightly sweet batter for over 20 minutes until crisp. Can be eaten year around. There seems to be a thousand year history in Osaki
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caveman2533
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caveman2533
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Joined: July 2nd, 2009, 1:12 am

October 14th, 2014, 3:17 pm #2

http://www.huffingtonpost.com/2014/10/0 ... 39344.html

Seems an unending supply would exist
Last edited by caveman2533 on October 14th, 2014, 3:52 pm, edited 1 time in total.
Steve Nissly
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Knifesmith
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Knifesmith
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Joined: January 25th, 2008, 9:09 pm

October 14th, 2014, 6:44 pm #3

I'm pretty suspicious that these are eaten more because of the classic maple leaf shape than anything else. Kind of like rice crackers shaped like cherry blossoms etc... After being brined for a year, then covered in sweet batter, they've kind of got to be like maraschino cherries, in that there's really nothing to the original item other than it's physical structure. They're going to look and taste like whatever is added to them.

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Eric Dobratz
Scarab Forge
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hada
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hada
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Joined: September 10th, 2012, 10:44 pm

October 15th, 2014, 11:27 pm #4

They there not going to be high on the favorite list.
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