I had culture shock experience of produce when I came to the US.
One day, I had “cucumber” on my shopping list, so I was looking for some of them for my dinner salad. But, even though I checked every aisle on produce section, I couldn’t find any. So I asked a person who worked there and she took me to the aisle, but all I could see was a pile of giant zucchini.
As you can guess, that “zucchini” was actually cucumber.
The huge difference of cucumber that I expected was long, crisp, and most importantly, thin.
The looks was a little different, but I’d decided to try it out as same cooking method I used to do in my hometown.
And, I had spent whole night in bathroom.
The cucumber in the US had thick skin, so my stomach had difficulty of digesting it.
After that experience, I tend to avoid eating it, but cucumber ‘s crisp and refreshing taste hold my interest, so the cucumber grown in the US is now get along with me.
Anyway, I’d like to introduce another cucumber salad recipe. The ingredients are just 3 of them and super easy, so you’ve gotta give it try!
- 2 medium Persian cucumber
(If you are using American cucumber, I’d recommend to peel out the skin :P)
- 1 tablespoon of shredded ginger
- ½ tablespoon of salted kombu
- Prepare ingredients
Cut cucumber about ½ inch thick.
Mix everything and marinate it at least 30 min.
It’s been over 10 years since I came to the US, but still there are many produce that I’ve never tried. Currently I’m interested in cushaw but never had chance to try it out by now. So I’m doing some research for recipes to turn it into magically delicious food!
Cooking is traveling without going to the actual country to learn culture, so I wonder how long it takes for me to travel all country!
Enjoy home cooking and your own creation of homemade food:)