Carrots are consumed everywhere in the World, raw or cooked in so many manners, including desserts, that you need a whole book to describe all the recipes! And you might have to come up with a special addenda leaflet to introduce all its varieties!
Now, people might have forgotten that this cousin of the spinach orignated from Afghanistan before it was first introduced in China and Europe (by the Dutch) in the 12th Century. Japan had to wait until the 16th Century before the Chinese brought it to the Island of the Rising Sun.
Some time ago carrots were not popular in Japan because of their strong taste characteristics, but the Japanese have come with sweeter and softer varieties:
“Kyo-Ninjin”, a variety developed in Kyoto, with a deep dark red colour and very sweet taste.
“Go-Sun Ninjin”, the most common in Japan.
“San-Sun Ninjin”, a smaller variety of the above.
“Daijyo Ninjin”, a very long and thin variety very popular in Japanese restaurants! Great for sticks!
“Kinji Ninjin”, probably the most elegant of them all!
“Kiiro Ninjin”, beautiful and very sweet!
“Mini Ninjin”, so much fun!
Now, do not forget the leaves which contain an enormous amount of Vitamin C!
-Season: May to June, and October to Deecember in the Northern Hemisphere.
An absolute need for humans. Carotenes are more easily absorbed by the body systems when the carrots are eaten together with oil, dressing or “glace”.
Vitamin C, Potassium, Calcium.
Preservation: Carrots should not be kept inside too cold fridges. Protect them by wrapping them into newspaper “standing up”, or into cellophane paper if they are cut.
Choose specimen with a good constant colour and with a small stem core if you buy them with leaves already cut away.
Important: When you peel them, do so as thinly as possible as the majority of the carotenes lie just under the skin!