{"id":5554,"date":"2021-09-12T22:36:06","date_gmt":"2021-09-12T13:36:06","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5554"},"modified":"2021-09-14T08:27:08","modified_gmt":"2021-09-13T23:27:08","slug":"hanaokra","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/09\/12\/hanaokra\/","title":{"rendered":"Aibika – \u82b1\u30aa\u30af\u30e9\ud83c\udf38"},"content":{"rendered":"\n

Do you know this flower named aibika or hana okra \u82b1\u30aa\u30af\u30e9?<\/p>\n\n\n\n

I didn\u2019t until yesterday, when I found it at our local vegetables shop. First time ever I saw it, it\u2019s grown locally, so I bought it. No idea how to prepare it nor how it would taste., but my IG feed was full of zucchini flowers earlier this summer, and more recently of pumpkin flowers, that the idea of having a chance to eat some flowers too was really too tempting!<\/p>\n\n\n\n

A quick reading of the most popular recipes on the Japanese cookpad website didn\u2019t not tempt me, so I decided to go for something I barely do, but believe would be great, and a substitute for my mother\u2019s zucchini flowers fritters: super light tempura. And it worked really fine. So if you see this pale yellow flowers at a farmer\u2019s market (I doubt you can find them at a supermarket\u2026) just get them.<\/p>\n\n\n\n

I guess the name of hana okra or flower okra in direct translation, comes from the fact that they are, like okra, a bit slimy. So if you don\u2019t like slimy food pass on that one.<\/p>\n\n\n\n

Aibiki tempura<\/strong><\/p>\n\n\n\n