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May 11, 2015
Part 50: Tales of "Sustenance" – Spring Beans (Part 1)
The 50th: Tales of Food - Spring Beans (Part 1)
The chilly season has passed, and the outdoors are now in full spring bloom. When we think of spring, the supermarket shelves fill with vibrant green beans, their energetic freshness whetting our appetites. As an unparalleled bean enthusiast, I feel compelled to eat them all...
Narration by Maki YoshidaCompiled by Fuyuki TogawaPhoto by Jamandfix
Savoring the Pleasures of Spring
Spring is the season when nature's life awakens anew. Alongside spring vegetables, seafood like shellfish and sea bream reach their peak, making us grateful to be born in a land with distinct seasons.
Amidst this bounty, what I look forward to most each year are the abundant varieties of "beans." Of course, there are the familiar green beans and snow peas, but particularly delicious at this time are broad beans, snap peas, sugar snap peas, and green peas. Their satisfying bite and subtle natural sweetness are exquisite, gracing my family's table time and again.
Green Beans
However, my approach to eating them is quite simple. I'm not particularly fond of sweet and savory simmered dishes, so I usually just boil them lightly with salt to enjoy their natural flavor, in a way that feels distinctly spring-like.
Lightly salted and boiled beans are also excellent in salads or dressed dishes, leaving a refreshing aftertaste. The presence of green beans alone adds a colorful touch to the table.
Beans from this season are versatile ingredients, capable of being both the star and a supporting player. And, needless to say, they make for a simple, perfect accompaniment to a chilled beer.
Snow Peas
As you know, some beans are eaten solely for the seeds within the pod, while others are eaten pod and all. Upon closer inspection, they possess remarkably attractive designs.
The smooth curve of the snow pea maintains an almost artistic beauty, and the calyx part connecting to the stem of the snap pea, resembling a tiny hat, is also a delicate line.
Furthermore, their boiled green hue is brilliantly translucent. Spring beans not only delight our taste buds but also provide significant visual pleasure.
Snap Peas
Beans are also nutritionally excellent, rich in vitamin C and dietary fiber, making them beneficial for metabolic health. As a side note, snap peas were introduced from America in the 1970s. Back then, they were known by various names besides "snap pea," but it is said that the Ministry of Agriculture, Forestry and Fisheries has now standardized the name to "snap pea."
In any case, beans lose flavor and nutritional value upon exposure to air. Therefore, when eating only the beans, it is said that the secret is to buy them with the pods intact and to cook them immediately after removing them from the pods.
Let's fully enjoy the fresh spring beans, a luxury unique to this season, and replenish our inner energy.
Tales of Food: Spring Beans (Part 2)continues