Japan has introduced a number of things to the world, one such is their traditional delicacy: Tonburi, an edible nutrient-rich seed that is often used as a staple form of meal garnish in Japan. Due to its popping green colour and shiny texture, it fits the description of caviar which is why it is also called ‘Land Caviar’ or ‘Field Caviar’.
The source
Tonburi is obtained when the seeds of the plant/bush called Bassia scoparia otherwise known as summer cypress or Kochia are thoroughly dried, boiled and cleansed with water until it reveals its glossy texture.
Primarily produced in the Akita Prefecture of Japan, Tonburi was only consumed by the farmers of that region until about fifty years ago when it became commercialised.
Although it hails from Japan, it grows well throughout the floodplains and riparian areas of North America.
The making of Tonburi
The processing of Kochia seeds into Tonburi is a tedious one.
First, the dull brown seeds from the summer cypress plant are harvested (usually around late September or early October before winter starts).
After the seeds are collected, they are boiled for half an hour with continuous stirring which helps the seeds not to stick together and also prevents over boiling.
The water is then drained from the seed; however they would still look far from their beautiful green colour, but won’t stick together by this point, then these seeds will be left to air dry for at least twelve hours.
The next stage is to gently extract the skin off the seeds; this was formerly done manually, but thanks to advanced technology, machines can now do it faster and more successfully. After this, the peeled seeds are rinsed thoroughly for many rounds to clean the impurities.
Finally, the seeds are dried for approximately eight hours, and a final inspection is conducted to remove any remaining debris, after which they are ready for use as a finished product.
The flavour & dishes to pair with
It has a taste similar to that of broccoli and artichokes with a crunchy texture that tickles the tongue.
Tonburi can be sprinkled or blended with anything because it does not alter the flavour of the other ingredients.
The Land Caviar is a popular garnish in many traditional Japanese dishes, like Udon noodles, Kani salad made with crab (kani) stickers, carrots, and cucumbers, and topped with spicy mayonnaise, which blends well with tonburi that adds the extra crunch.
It also goes well with smoked salmon, rice, fried eggs, and other simple foods.
Benefits of these plant-based pearls
Tonburi is rich in fibre, containing vitamins and minerals along with nutrients that promote healthy metabolism and are also good for the skin.
It is also low in calories and contain ‘saponin’ which helps to control obesity levels making it an easy option to choose for the ones that are health conscious, this chemical compound also helps to maintain cholesterol levels and improve cardiovascular health.
It also helps to regulate blood sugar levels which is useful for diabetic people.
Furthermore, it can be a good alternative to fish caviar for people who are trying to have a more plant-based diet.
These Land Caviar also have a history of benefits, as traditional Chinese medicine used these seeds to help regulate illnesses like hyperlipidemia, hypertension and atherosclerosis.
To summarise, these seeds are not just unique garnishes that can be used in a variety of dishes, but they are an overall superfood in itself.
