Jerusalem Artichoke (Yang Jiang / Gui Zi Jiang)
生姜じゃない！？血糖値を下げる「不思議なシャキシャキ根っこ」
Description
Looks identical to ginger but differs entirely in taste/compounds (JP: Kiku-imo). Native to N. America; named 'Yang Jiang' (Foreign Ginger). Contains very high 'Inulin' (natural insulin), trending as a health veg. Mainly consumed in China as 'Soy Pickles' or in stir-fries.
Classification: Everyone, Ingredient, Vegetable, Yang Jiang, Jerusalem Artichoke, Pickles, Stir-fry, Crunchy, Inulin, Health Food
Shops selling Jerusalem Artichoke (Yang Jiang / Gui Zi Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Helianthus tuberosus(Jerusalem Artichoke)
Instructions
- [Typical Uses]
- [Jiang Yang Jiang (Soy Pickled Artichoke)]: Most common Chinese home style. Pickle in soy, sugar, and spices, eaten with rice while retaining its crunch.
- [Yang Jiang Chao Rou]: Slice and wok-fry with pork.
- Salad.
Learn more Substitutes, pairings, tips
Key spices
No ginger aroma; rustic earthy scent like a mix of burdock and pear、with an amazing crunch
Substitutes at Japanese supermarkets
(Use JP Jerusalem Artichoke)
Pairing
Soy Sauce / Pork / Porridge
Trivia
Raw, it's slightly sweet and juicy like a pear. Over-heating makes it fluffy like a potato, but Chinese cooking prefers a short cook to preserve that signature 'snap' sound.
Eating tips & etiquette
Has a slightly threatening alias 'Gui Zi Jiang' (Demon Ginger) in Chinese, named for its extreme fertility; once planted, it multiplies like a 'demon'.
Allergen
None