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JAPANESE MOYASHI BEAN SPROUTS 101: Nutrition Facts & Cooking Tips & Recipe Ideas

JAPANESE MOYASHI BEAN SPROUTS 101, Nutrition Facts & Cooking Tips & Recipes Food & Recipes

Bean sprouts, mung bean sprouts in English, also known as MOYASHI in Japanese.

These squiggly white sprouts are crunchy, light, and fresh in texture, often used for stir fry, soup, and salad in Asian cuisines.

In Japanese home cooking, MOYASHI is one of the top stock vegetables in a fridge since they are so reasonable, crunchy, light, and healthy that everyone hardly dislikes them.

MOYASHI Bean Sprouts: Health Benefits, Nutrition Facts

There are many kinds of bean sprouts sold in stores, and the most common MOYASHI bean sprouts come from mung beans or soybeans.

Besides, the MOYASHI beans that you’ll find in most grocery stores are mung beans grown.

Although these squiggly white sprouts look much less nutritious, actually, they are packed with nutritional value.

MOYASHI bean sprouts are healthy means low in calories, but, rich in vitamin C, proteins, and fibers.

potassium

Potassium helps to prevent high blood pressure and relieve swelling since it regulates excess sodium and water from the body.

calcium

Calcium not only forms healthy bones and teeth but also plays a role in regulating internal functions such as blood clotting and muscle contraction.

B vitamins

B vitamins are essential nutrition to maintain a variety of enzyme systems in the body, like releasing energy to break down amino acids and transporting oxygen around the body.

Vitamin C

Vitamin C is known for its effects on healthy skin, maintaining a healthy immune system, and relieving stress.

Dietary fiber

Dietary fiber helps prevent and improve constipation and lifestyle-related diseases such as myocardial infarction and diabetes as improves the digestion system.

The nutrition in parts of bean sprouts

MOYASHI bean sprouts consist of three parts-white stems, fibrous roots, and light yellow cotyledons sometimes with beans.

Of these, cotyledons and beans are said to be rich in nutrients.

Especially, the bean part of soybean sprouts is particularly rich in protein and isoflavones.

The thin roots are frequently removed in professional cooking to improve the texture and look of the dish, but in fact, these roots are rich in dietary fiber.

From a nutritional point of view, it is better to eat the roots, and is good news for us to skip the pain process.

WHERE TO BUY MOYASHI BEAN SPROUTS

You can find MOYASHI bean sprouts in some US grocery stores, especially in the local area where the Asian population is likely higher.

Yet, I recommend getting them at oriental grocery stores like Chinese, Korean, or Japanese since they have thicker, fresher, crisper, and cleaner MOYASHI at a reasonable price with a big portion.

When buying MOYASHI bean sprouts, find ones that are clean, shiny white, and crispy fresh looks.

Avoid any of them that have wilted stems, browny, or a slimy feel, to them.

Bean Sprouts can spoil easily, store them in the refrigerator and consume them within 2 days.

Store them in a container filled with fresh water while changing the water every day to keep crispness longer in a fridge.

EAT MOYASHI BEAN SPROUTS SAFELY

CAN YOU EAT MOYASHI RAW

Although you can eat MOYASHI bean sprouts raw I don’t recommend doing so for these reasons.

Raw MOYASHI bean sprouts have a distinctive grassy bean taste.

Beans, which are the raw material, are generally thoroughly washed before producing MOYASHI bean sprouts, but there is a possibility that contain bacteria since they are grown in a high-humidity dark room.

Besides, there are risks of being contaminated in the water with bacteria when rinsing.

To avoid the risk, I recommend cooking MOYASHI bean sprouts.

HOW TO FIND MOYASH IS BAD

MOYASHI bean sprouts can be safely eaten when they are cooked if you get nice fresh sprouts.

Never cook rotten bean sprouts.

MOYASHI bean Sprouts can spoil easily since they contain a high level of water, discard them if you see them…

  • expired the best-before date
  • wilted with brown discoloration
  • smells bad
  • feel slimy

HOW TO PREPARE MOYASHIN BEAN SPROUTS

RINSE MOYASHI SPROUTS BEFORE USE

Rinse MOYASHI thoughtfully before use.

Place a large colander in a large bowl, and rinse them thoroughly under running cold water to remove any dirt or debris.

I leave running the tap water very little for a while and gently hold down the bean sprouts so small dirt, debris, or bean skins float away.

Occasionally, if you put your hand in the water and pull it out, small pieces will stick to your hand and be removed easily.

Drain the bean sprouts thoughtfully.

HOW TO BOIL PERFECTLY MOYASHI BEAN SPROUTS

As I said, it is better to cook MOYASHI bean sprouts to eat safely and to enjoy the appealing MOYASHI crisp-crunchy texture, you don’t want to overcook them.

In this paragraph, let’s talk about the best cooking time to boil them.

First of all, add salt and vinegar to boiling water to enhance the texture of MOYASHI.

Adding salt and vinegar will help reduce the grassy smell and also enhance the color while giving a crisper texture.

As the guide of the ratio, add a pinch of salt and 1/2 tablespoon of vinegar to 2 quarts of water.

Bring the water to a boil and throw rinsed MOYASHI bean sprouts, then boil them for 30 seconds to 1 minute.

Drain them immediately and cool them naturally without a water bath.

HOW TO USE BOILED MOYASHI BEAN SPROUTS

Drain the water well, and simply, toss boiled MOYASHI bean sprouts on your salad, use them as ingredients for fresh spring rolls, and make Japanese “GOMA-AE” or Korean “namul” as a side dish.

Top with homemade ramen noodle soup is not a bad idea.

Versatile Basic Asian Sesame Dressing

The all-purpose basic Asian Sesame dressing can easily bring authentic Asian (Japanese) flavor to your daily vivid salad. By using Japanese / Korean toasted sesame oil and high-quality toasted sesame seeds, you can easily upgrade your dressing. Adding fresh garlic & ginger can be an Asian restaurant-grade flavor, and adding wasabi paste or powder, it’ll be Japanese Wasabi dressing to kick your nose. (*RECIPE)

HOW TO STIR-FRY MOYASHI BEAN SPROUT PERFECTLY

Enjoy my stir-fry recipe using MOYASHI bean sprouts.

Simple, easy, and savory vegetable stir-fry.

Select or add your choice of vegetables instead of baby bok choy.

Yet, using fewer kinds of vegetables can easily avoid a watery stir fry dish.

Besides, it is better to avoid throwing too much MOYASHI bean sprouts for the best stir-fry dish since they are easily overcooked and watery.

As the guide to using MOYASHI bean sprouts for stir-frying (mixed with other ingredients) aim for around 7 oz of them.

You can add protein if desired.

Pork is a great option for the stir-fry recipe considering the nutritional value, pork, and MOYASHI bean sprouts both are rich in vitamin B1.

Scrambled eggs are enough items to satisfy your family’s appetite!

Additionally, MOYASHI bean sprouts can supplement dietary fiber and Vitamin C that are not contained in eggs.

To keep the fluffy scrambled eggs, make them first before vegetables.

After adding MOYASHI bean sprouts, cook them for about 1 minute only and done to keep the crisp texture.

Cook the ingredients over high (or medium-high) heat throughout the process.

YASAI-ITAME RECIPE WITH MOYASHI BEAN SPROUTS

Easy and savory bean sprouts & scrambled eggs stir fry with crunchy baby bok choy and sweet shiitake mushrooms.

Season this dish with the perfect combination of Asian condiments and oyster sauce.

Avoid overcooking MOYASHI bean sprouts!

*GO TO THE RECIPE PAGE

MORE SIMPLE MOYASHI ITAME?

It’s a simple fluffy egg and moyashi stir-fry dish for a quick side!

Also, simple salt and pepper flavor.

Enjoy light, crisp, savory vegetable stir-fry called MOYASHI TAMAGO ITAME in Japan!

*GO TO THE RECIPE

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