Thank you for coming, this is Paprika ♡

April 21, 2022

Paprika is a modified variety of chili pepper.

It's a cute name in Japanese, but it means "spice" in Hungarian, the language of its origin.

It's like a Hungarian person would say "Oh, that sounds cute" when they hear the Japanese word "koushinryo. "

I also checked at Seongju Supermarket, and the English spelling is " Capsicum (= the scientific name for the genus Capsicum)." When I asked the clerk , "Where is Paprika?", he didn't understand.

It's not Capsicum... That's right, let's use Hungarian instead of English!

In other words, this name is a good example of a marketing strategy in Japan that places importance on the sound of words .

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Paprika is a colorful character that seems to embody green and yellow vegetables.

In fact, it is more nutritious than you might imagine, containing about twice the vitamin C (170mg/100g) of bell peppers and about three times the beta-carotene, which becomes vitamin A in the body .

(The minimum daily requirement for C for adults is 100 mg.)

C is

・Forms collagen together with amino acids
・Activates white blood cells
If it's deficient, blood vessels will break.

Paprika contains a sufficient amount of nutrients, being a vegetable with both flower and fruit.

Collagen is a protein that is synthesized "inside the body" through peptide bonds between amino acids . Even if you ingest it directly from cosmetics or food, it will actually be broken down into amino acids inside the body.

(Cosmetics and foods that contain collagen are pointless.)

This vitamin, a key anti-aging and immune booster, is more easily absorbed from food than from supplements.

In other words, the big challenge at the dinner table is how to incorporate paprika into your daily diet, which should be delicious, fun, and nutritious.

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Vitamin C is easily destroyed when heated, but it is said that it does not break down much when heated due to the action of the vitamin P contained in it . Furthermore, it is said that mixing it with olive oil increases the absorption rate of vitamins.

However, it is water-soluble and dissolves easily in water. The basic cooking methods are stir-frying and boiling, and it is desirable to use all of the dissolved C.

In that case, it's best to eat it raw or uncooked. In other words, salads or pickles are the best.

Paprika is watery and slightly sweet, so it's easy to eat when thinly sliced ​​and used in a salad.

Inazo 's biggest praise for this vegetable is that it can also be used as a pickle.

When pickled in our "cold koji," the koji takes on a subtle sweetness and saltiness, and the koji's power makes it even softer, making it easier to eat than a salad.

"Paprika that goes well with rice"

You've never heard of it, right? This is the amazing thing about fermented foods, you can eat rice with paprika. Paprika pickled in koji.

Carbohydrates are broken down into glucose, bringing out the sweetness, and proteins are broken down into amino acids, which become umami components and make the food softer.

In addition, there is a large collection of pickled green and yellow vegetables, including cucumber (green), eggplant (purple), radish ( white), cabbage (yellow-green), and zucchini (yellow).

Pickles are essential for a meal with rice, and with this, you can make pickles anywhere in the world.

Unheated and with zero vitamin deficiency, these colorful koji pickles are low in sugar and fat and completely additive-free, making freshly milled rice even more delicious!