This article discusses the rising popularity of broccoli in Japan and provides guidance on choosing and preparing the vegetable for maximum enjoyment.
Broccoli consumption in Japan has tripled over the past 30 years, and starting from April, it will be officially recognized as a 'designated vegetable' by the government, highlighting its importance in everyday diets. This article emphasizes the need to appreciate not just the florets or buds of broccoli but the entire vegetable, including the stem, which is often overlooked. It offers practical tips on how to select quality broccoli by looking for firm, densely packed buds that are uniformly dark green without any discoloration, along with the consideration that some varieties may appear purplish in winter due to anthocyanin production, which can enhance their sweetness.
