Taburetes de cocina merkamueble en línea
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Taburetes de cocina merkamueble del momento
In a previous post we have presented the Ecuador Chair together with a summary of all the research and development work on two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion we are going to present only one of the products which is the physalis or uvilla as it is colloquially called in its country of origin, Ecuador.
The genus “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martinez, 1998) and one of the edible ones today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry.
We have been inspired by a Japanese technique and custom of lactic fermentation of fruit such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) with the literal translation being “dried plum”. The “umeboshi” is traditionally used to make “umeshu” liquor macerated with “umeboshis”.
In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it is beginning to change its color from green to yellowish and is preserved through lactic fermentation in salt for a few months. They are then dehydrated in the sun and kept semi-dry. They are usually red because they are fermented with red shiso leaves, but they also exist without shiso. The most common way to eat them in Japan is in a cup of bacha tea, desalted in tempura or the most significant on top of a bowl with rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)
Taburetes de cocina merkamueble 2021
In a previous post we have presented the Ecuador Chair together with a summary of all the research and development work on two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion we are going to present only one of the products which is the physalis or uvilla as it is colloquially called in its country of origin, Ecuador.
The genus “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martinez, 1998) and one of the edible ones today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry.
We have been inspired by a Japanese technique and custom of lactic fermentation of fruit such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) with the literal translation being “dried plum”. The “umeboshi” is traditionally used to make “umeshu” liquor macerated with “umeboshis”.
In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it is beginning to change its color from green to yellowish and is preserved through lactic fermentation in salt for a few months. They are then dehydrated in the sun and kept semi-dry. They are usually red because they are fermented with red shiso leaves, but they also exist without shiso. The most common way to eat them in Japan is in a cup of bacha tea, desalted in tempura or the most significant on top of a bowl with rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)