Lily bulb is the root of a lily flower. It consists of many layers which looks like a garlic. The best time to harvest lily bulbs is in fall, which I prefer to use when cooking. The fresh ones from Japan are bigger than those from China, and of course, with better flavor. There are so many ways to cook them and I just keep it simple to cook with rice.
Japanese lily bulb
Ingredients
- rice
- lily bulb
- water, Japanese cooking wine, salt, light soy sauce,昆布
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