Salad “Samurai” Recipe


Just recently, I learned that in Japan, the familiar daylily buds are taken for food. It is no secret that there are many flowers used in cooking: chrysanthemums, pansies, etc. And here is a new option-daylily buds. They are cooked separately, used as a side dish or stewed with other products to enrich them with a new taste. I, as a very curious person in the field of cooking, decided to try what it is for myself. I barely waited for my daylilies to reach the desired ripeness and prepared them. I will tell you that it is very, very delicious! Tender vegetable taste, very similar to young asparagus, broccoli or cauliflower, but much more tender and delicious. Many grow these flowers, I highly recommend that you try this option. They are put in soup, in the second or in salads. But it is best boiled or stewed. Today I offer you a Japanese salad with seafood, mushrooms and young daylily buds..