Though usually unfamiliar, once you know how to cook them, Luffa sponge gourds become something tasty, easy, and really useful. They might not be found in every market, but we like this summer vegetable and hope you do too!




1.Knock off top with a knife.


2.cut into three pieces (be careful, they can be very hard)


3.Use spoon to remove seeds (remove fibers that are around the seeds also)


4.Boil in water for 9 minutes


5. Cool in ice water.


6.They will naturally break up when immersed in cold water. Use hands to loosen.


7.Remove loosened fibers and strain to finish!

Menu List

• → Pickling Luffa sponge gourd

• Pickling Luffa sponge gourd

  
  Boiled Luffa sponge gourd　　１serving
  Tosa Vinegar　　 　　　　enough to immerse 2 times
  　　　　　　　　　　　　　　　　　　　(please see Shiratsugu Basics)
  　　　　　　　　　　　　
  Sesame seeds 　　　　　　　 desired amount
  1.Drain the luffa well and immerse in Tosa Vinegar. (At least 2 hours)
  2.Remove the luffa from step 1 and Drain. immerse in new Tosa vinear again(for at least 2 hours). Place on plate and top with sesame seed, and serve.
  
  
  Cooking pointers
  Immersing in Tosa Vinegar once will add flavor, but it will be weak. By immersing it in new vinegar the 2nd time, it will taste much better. It will store well for about a week in the refrigerator.
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