ニンジン にんじん ninjin
Also known asninjin
At its best in Oct, Nov, Dec
In seasonAvailable
Cut into strips and stir-fried.
Glazed with butter and sugar.
Cut into fine strips.
Puréed and strained.
Deep colour with a glossy, smooth surface. A narrower core means more tender flesh.
Pat dry, wrap in newspaper and refrigerate standing upright. Sensitive to humidity.
Beta-carotene is concentrated near the skin, and is absorbed better when eaten with oil.