Which is tastier: a green onion with three stalks or four? Experts share tips on selecting winter vegetables like Chinese cabbage, daikon, and long green onions.

1. The Importance of "Judging" Winter Vegetables

At winter supermarkets, Chinese cabbage, daikon radish, and long green onions may seem similar in price and appearance.
However, even slight differences can separate "sweet and juicy hit vegetables" from "stringy and spicy miss vegetables."

Winter vegetables store sugar to protect themselves from the cold, enhancing their flavor during this season.
If you can judge them well, the taste of the same hot pot or stew can change remarkably.

Moreover, knowing the tips from professionals can lead to:
・Less spoilage and longer storage
・Easier preparation
・More variety in cooking
and many other benefits.

Below, we will take a closer look at long green onions, Chinese cabbage, and daikon radish in that order, organizing them in a way that is easy to implement in Japanese households, based on content introduced on the TV program "Hiruobi."TBS NEWS DIG+1

2. Long Green Onion Edition: The Delicious Ones Have "Four Heads"

2-1. The White Part of the Onion is Actually "Leaves"

Surprisingly, both the white and green parts of long green onions are transformed "leaves."
Therefore, the more leaves there are, the more layers, resulting in onions packed with sweetness and aroma.TBS NEWS DIG

2-2. Three or Four Green Parts? ── The Answer is "The More, The Tastier"

According to a professional vegetable sommelier, when you look closely at the top of long green onions, some are divided into three green parts and others into four.

• Three leaves … The inner layers are somewhat coarse, with a lighter flavor

• Four leaves … The layers are tightly packed, with strong sweetness and umami

Therefore, it's generally correct tochoose onions with "four heads." The difference is especially noticeable in dishes where onions play a leading role, such as hot pots and sukiyaki.
TBS NEWS DIG+2TBS NEWS DIG+2

Of course, having three leaves isn't bad, and it might be more suitable when you want a refreshing taste.
It's recommended to choose according to the dish, like "four-leaf onions for rich hot pots, three-leaf onions for condiments."

2-3. Choose Onions with a "Clear" White and Green Boundary

When judging the freshness of onions, also check the boundary between the white and green parts.

• Clear boundary → Fresh, not much time has passed since harvest

• Blurry boundary with green spreading downwards → Time has passed since harvest

The TBS feature also introduced that onions with clear boundaries are fresher.TBS NEWS DIG+2TBS NEWS DIG+2

At the supermarket,

1. Quickly check the number of green parts (preferably four)

2. See if the boundary is clear

3. Touch to check if the white part is plump and glossy
   These three steps can significantly reduce the chances of picking a miss.

2-4. Taste and Recommended Dishes by Part

The role of onions changes depending on the part.Kagome

• Lower part of the white section: Firm fibers and rich sweetness

  • Whole grilled long green onions, hot pots, sukiyaki
    
    

• Upper part of the white section: Cooks easily with a soft texture

  • Miso soup, pot-au-feu, as aromatic vegetables in stews
    
    

• Boundary between white and green: Well-balanced umami and aroma, suitable as both main and side

  • Green onion salt sauce, negima, stir-fried dishes
    
    

• Green leaf tips: Strong aroma

  • Condiments, finishing toppings

By using high-quality "four-head" onions according to the characteristics of each part, you can enjoy multiple dishes from a single piece.

2-5. Long Green Onion Storage Techniques

To keep the long green onions you bought delicious,

• If storing as is, store upright (wrapped in newspaper, in the vegetable compartment door pocket, etc.)

• For portions you can't use immediately, cut into small or diagonal slices and store in a freezer bag

• Frozen onions can be added directly to miso soup or fried rice

Even when frozen, the aroma and umami remain surprisingly intact, so buying "four-head onions" in bulk won't go to waste.Tokubai

3. Chinese Cabbage Edition: Check the "Rise" of the Cross-Section and Black Spots

3-1. Choose "Flat" Cross-Section for Cut Chinese Cabbage

For cut Chinese cabbage sold in halves or quarters, the cross-section is a freshness barometer.

• Flat cross-section … Recently cut, with inner leaves not having grown much

• Cross-section with a mound … Inner leaves continue to grow after cutting, consuming moisture and nutrients from the outer parts

The program introduced thatChinese cabbage with a flat cross-section is fresher.TBS NEWS DIG

Even for whole Chinese cabbage, choosing ones with moist cut surfaces and firm outer leaves reduces the chance of picking a miss.

3-2. Black Dots are "Polyphenols," So No Need to Discard

Have you ever worried that the black dots on the leaves or core of Chinese cabbage might indicate spoilage?

These black spots are actually a physiological disorder called "sesame symptom," where polyphenols produced by the cabbage oxidize and turn black.
The Ministry of Agriculture, Forestry and Fisheries explains on its official website that it's not mold or disease, and it's safe to eat.Yahoo! News+3TBS NEWS DIG+3Ministry of Agriculture, Forestry and Fisheries+3

If the appearance bothers you, simply shave off the affected area.
Consider it a sign that the cabbage has grown resiliently against stress, and you might even feel a bit of affection for it.

3-3. The "Remove from Inside" Technique to Preserve Chinese Cabbage

Dietitian Mayumi Atsumi introduced a technique on the program to make Chinese cabbage last longer.TBS NEWS DIG+2TBS NEWS DIG+2

1. Make a vertical cut in the core (stem) with a knife

2. Remove the soft inner leaves whole

3. After use, wrap only the outer leaves in plastic wrap and store upright in the refrigerator

This way, you can use the inner leaves first for salads or dressings while ensuring no moisture or nutrients from the outer leaves go to waste.

3-4. Recommended Dishes by Part

• Soft yellow leaves in the center

  • Strong sweetness and easy to eat raw

  • Salads, pickles, namul
    
    

• White core part

  • Sweetness increases when cooked

  • Mille-feuille hot pot, cream stew, rolled cabbage
    
    

• Dark green outer leaves

  • Slight bitterness and crunch, pairs well with oil

  • Stir-fried dishes like hoisin pork, miso stir-fry, kimchi hot pot ingredients

By using fresh Chinese cabbage with a "flat cross-section" in this way, you can enjoy it without getting tired of it, even if you buy a whole head.

4. Daikon Edition: The Sweet Ones are "Plump & Aligned Dimples"

4-1. The Three Visual Criteria

When choosing sweet daikon at the supermarket, first check the following three points.##HTML