On April 7, Japan’s TBS TV program “Hiruobi” said, “With the recent Korean Wave, consumption of water parsley has soared, and shipments have reached an all-time high.” According to the broadcast, Korean towns such as Tokyo’s Shin-Okubo are lined up with people who want to taste the Korean style “Minari Pork Belly.”
An owner who runs a bar in Tokyo said, “90% of customers order water parsley stew, and most of them come back.” According to a local restaurant information site, the number of restaurants selling water parsley stew in Tokyo has increased by about 4.2 times in the past 10 years. Water parsley is used in various dishes such as ramen and spaghetti, and the scope of its use is gradually expanding.
Wholesale prices of water parsley in Japan are also on the rise in line with this increase in demand. It has exceeded the average for the past five years, and shipments in 2023 reached an all-time high of about 480 million yen. TBS analyzed that demand for water parsley increased as interest in Korean Wave culture and Korean food grew.
Minari is attracting attention not only as a simple trend but also as a healthy vegetable. It is rich in vitamins A and C, dietary fiber, and potassium, which help detoxify the liver, control blood pressure, improve intestinal function, and skin health. Refining ingredients that give off a unique scent are effective in helping digestion and boosting appetite.
However, when eating raw, it must be washed or blanched slightly. Allergic reactions may occur depending on the constitution, so it is desirable to consume a small amount when first encountered. In addition, people with kidney disease due to high potassium content should control their intake. This is because excessive potassium accumulates in the body, causing hyperkalemia, which can lead to abnormal symptoms such as muscle weakness and arrhythmia.
Japanese social media (SNS) has also received favorable reviews, saying, “I could eat it without feeling rejected and it was delicious,” and “It was the best pork belly I have ever eaten.”
SALLY LEE
US ASIA JOURNAL
