Some are surprised to learn that in Japanese cuisine, the consumption of beans is not common as it is in the West; the Japanese only use beans (azuki) to make desserts. Most say that beans are a necessary food because they are rich in iron and various other nutrients and believe they should be part of every cuisine in the world, but not in Japan and some other countries.
How can they replace the nutrients of traditional beans? Japanese cuisine is one of the healthiest and richest in nutrients, and one of the substitutes is the sprout itself. The famous moyashi or bean sprout is rich in fiber, Vitamins A, B, C, E, Iron, Calcium, Potassium, and various other nutrients, in addition to being present in most Japanese dishes and having few calories. Moreover, bean sprouts aid digestion and have antioxidant properties, meaning they combat free radicals, responsible for aging.
Another advantage of moyashi is its crunchiness and its price, which is very cheap compared to any other vegetable and legume. It is possible to find a 200g package of moyashi for less than 30 yen (80 cents). It can also be consumed in various dishes such as soups, salads, stir-fries, ramen, and others.
Origin of Moyashi
The famous bean sprout moyashi used in Japanese cuisine comes from the mongo or mung bean, which has a long history of medicinal and food use throughout Asia. The grain of this bean is also used to make some recipes like soups; it is very small but quite powerful.
Moyashi became popular during World War II due to the ease and speed of cultivation. It can be grown in low light, enabling the germination technique on Japanese warships. It is believed that germination was introduced from China by Buddhist monks.
Germination is simple, requiring moisture, warmth, and little exposure to sunlight. The seeds are moistened and left at room temperature inside a transparent container. The container must allow excess water to escape; if the grains are submerged in water, they die. They should also be rinsed several times a day; within 3 to 10 days, the sprouts grow and can be used. They should be cooked for 15 minutes to kill germs and consumed within 2 days.
How to Prepare Moyashi
There is no secret; moyashi can be used and prepared in various ways. The sprout can be eaten raw, fried, or quickly cooked and stir-fried. You can place it in a colander and pour boiling water over it. Then you can fry it along with onions, meat, and other vegetables like carrots. Season with soy sauce, grated ginger, and other seasonings from Japanese cuisine.
One tip is not to leave moyashi in water because it becomes soft, and the best part is its crunchiness. It can be used as an accompaniment to ramen, salads, and meat dishes. If you want to eat cooked moyashi, boil it in water for just one minute so it doesn’t lose its crunchiness.
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