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Kogomi
Kogomi is a small, uncoiled fern, averaging 2 to 4 centimeters in diameter, comprised of a slender stem that transitions into a tight, circular coil at one end. In the wild, the ferns may be covered with brown, scaly patches or sheaths. These flaky layers can be easily removed prior to consumption and act as a protective coating for the developing fern. The stems are bright green, smooth, straight to slightly curled, and crisp with a succulent and slightly chewy consistency. The stems also feature a distinct groove that extends the length of the fern and is hollow in the center. The tightly coiled heads consist of light green, frond-like leaves with a tender, delicate, and whimsical nature. Kogomi has a fresh, green, and grassy flavor mixed with earthy, nutty, and slightly bitter undertones that lessen with cooking. Once the ferns are cooked, they develop a light mucilaginous, soft, and tender texture with mild, sweet, and savory flavor.
Kogomi is a small, uncoiled fern, averaging 2 to 4 centimeters in diameter, comprised of a slender stem that transitions into a tight, circular coil at one end. In the wild, the ferns may be covered with brown, scaly patches or sheaths. These flaky layers can be easily removed prior to consumption and act as a protective coating for the developing fern. The stems are bright green, smooth, straight to slightly curled, and crisp with a succulent and slightly chewy consistency. The stems also feature a distinct groove that extends the length of the fern and is hollow in the center. The tightly coiled heads consist of light green, frond-like leaves with a tender, delicate, and whimsical nature. Kogomi has a fresh, green, and grassy flavor mixed with earthy, nutty, and slightly bitter undertones that lessen with cooking. Once the ferns are cooked, they develop a light mucilaginous, soft, and tender texture with mild, sweet, and savory flavor.
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