Malabar spinach
つるむらさき つるむらさき tsurumurasaki
Also known astsurumurasaki
At its best in Jun, Jul, Aug
When it is at its best
In seasonAvailable
How to cook
Ohitashi
Blanched briefly and steeped in dashi, which draws out its slipperiness.
In dressed dishes
Dressed with sesame or mustard, which the slipperiness holds well.
Stir-fried
Cooked in sesame oil; garlic lifts the aroma.
Miso soup
Added at the end, lending the broth a light body.
How to choose
Thick, deep green leaves on stems that are not too coarse, with a fresh cut end.
Storage
Wrap in damp paper and refrigerate standing upright. Use within two or three days.
Main areas
Good to know
A climbing vegetable native to tropical Asia, in a different family from spinach. It stands heat well and appears when leafy greens are scarce in summer. The slipperiness and earthy scent are distinctive, and overcooking makes the slipperiness too pronounced. Varieties come with red or green stems.
