Ninniku no Me にんにくの芽

Ninniku no me is the Japanese name for garlic sprouts.  These greens are super tasty with a light garlic flavor.  They are usually sold in packs in the refrigerated section and are a versatile vegetable.
How to Prepare
Garlic sprouts are similar to asparagus in texture and can be used in the same ways.  Simply cut them down to whatever size you want and start cooking.  Garlic sprouts can be a little tough when raw so it’s best to cook them first, though if chopped finely they can be thrown in with salad or fresh spring rolls.  I most often use them in stir fries and sautés cut into bite sized pieces.

Easy Garlic Sprouts Recipe

Garlic sprouts are easy to include in just about any recipe.  This stir-fry recipe is super easy and only takes about 45 minutes to make including marinating time.

Garlic Sprouts Stir-fry
Makes 2-3 servings

Prep Time: About 45 minutes

Ingredients:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar　米酢
• 1 tablespoon honey
• 1 teaspoon sesame oil　ゴマ油
• 1/2 teaspoon dried red pepper とうがらし
• about 200 grams chicken, cut into bite sized pieces
• 1/4 cup water
• 1 teaspoon cornstarch　コーンスターチ

• 2 tablespoons sesame oil, divided
• 6 shiitake mushrooms, stemmed, caps quartered
• 1 colored bell pepper, cut into strips
• 1/2 package garlic sprouts, cut into bite sized pieces
• 1 tablespoon minced fresh ginger
• 1/2 cup matchstick sized carrot strips
• 1/2 cup broccoli, cut into bite sized pieces

Preparation:

1.     Whisk first 5 ingredients in medium bowl to blend.
2.     Add chicken and stir to coat; let marinate 30 minutes.
3.     Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
4.     Heat 1 tablespoon oil in large skillet over medium-high heat.
5.     Add chicken and sauté until golden, about 3 minutes. Using slotted spoon, transfer chicken to plate.
6.     Add remaining 1 tablespoon oil to skillet.
7.     Add mushrooms and stir-fry until tender, about 3 minutes.
8.     Add carrots, broccoli and garlic greens; stir-fry 2 minutes.
9.     Add bell peppers; stir-fry 2 minutes.
10.  Add garlic and ginger; stir-fry 30 seconds.
11.  Return chicken to skillet; drizzle reserved marinade mixture over everything.
12.  Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
13.  Finished! 

Natto 納豆

Natto is the product of leaving your soybeans out for too long so they start to ferment and become questionable. Natto is a rich source of protein and contains pyrazine and nattokinese, thought to prevent blood clotting and thrombosis. Natto conspiracists even tried to claim natto would make you lose weight, causing the Great Natto Shortage of 2007, but it was soon found out the entire thing was made up. As many people in the Kansai area will tell you, its sticky texture and overpowering smell makes it better suited for a trashcan than your mouth but I suppose it's something everyone should try at least once.

How to Prepare
Open the package, hold your nose, and stir it up!

Easy Natto Recipe
Here is a recipe that takes care of the two issues most people have with natto, the texture and the smell.

Natto Fried Rice
Serves 2-3
Prep Time: About 30 mins

Ingredients:

• 2 cups of cooked rice or brown rice
• 1 pack (50g) of natto
• Approx. 1 cup chopped scallions
• Approx. 1 cup chopped vegetables, whatever you have on hand - peppers, carrots, greens, broccoli, etc.
• 1/4 cup shredded pink pickled ginger 紅生姜
• 1 tablespoon sesame oil ゴマ油
• 1 teaspoon togarashi
• 2 Tablespoons soy sauce
• Salt and pepper to taste

Preparation:
1. Chop up all the vegetables.
2. Heat up a wok or large non-stick frying pan with 1/2 of the sesame oil. Add the green onions and the vegetables, and sauté until the vegetables are a little limp.
3. Add the natto and 1 Tbs. of soy sauce. Sauté until the stickiness of the natto has dissipated.
4. Add the rest of the oil, the ginger and the rice. Stir-fry until the rice and the other ingredients are evenly mixed. Push the mixture to one side, and add the rest of the soy sauce to the bare surface of the pan. Stir-fry a couple of minutes more until everything looks and smells toasty.
5. Season with pepper (probably needed) and salt (probably not needed - taste some before adding!)
6. Finished!