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Organic ingredients, fermented foods, superfoods. The trends that have shaken the foodie world for some years show that eating healthy is not only necessary, but also fun. Vegetables like kale, seeds, seaweed, spices, kombucha, kefir. Taking care of yourself has never been so stimulating.
Between the ingredients that come stomping there is the bimi, a natural cross between a broccoli and an oriental cabbage born in Japan. Rich from a nutritional point of view and very versatile in the kitchen, bimi is the sensation of the moment. On Summum We explain how, where and why to eat it.
What is bimi?
El bimi is a last generation vegetable that is born from a natural hybrid between broccoli and an oriental cabbage called Kai-lan, two species of the same family, the brassicaceae or cruciferous. Compared to traditional broccoli, it is smaller, finer and sweeter and is completely edible, that is, both the foil and the stem are eaten (which stands out for its sweetness).
The word bimi, as they tell us from Sakata Seed Iberian, a company that produces bimi seeds, comes from Japanese and means ‘good taste’ or ‘delicacy’. This word would also be related to what is considered ‘modern’. One of the most successful names.
The “other names” of the bimi
The bimi was born in Japan in 1993 by the hand of the company Sakata Seed Corporation and it is sold practically all over the world. In Europe it is called bimi, in the United Kingdom Tenderstem, in some countries of America Broccolini and in the United States, Asparation.
Medical Attention, what is marketed under the name Bellaverde is not a bimi, but a broccoli.
Green Oro
In Spain, bimi is grown mainly in the region of Murcia, but also close to the Mediterranean coast. To ensure its presence in the market twelve months of the year, the cultivation of bimi is intensified in this or that area depending on the climate it presents in a certain season of the year (preferring, for example, the high and inland areas during the summer ).
Delicate, tender and crisp, sweet and sour, versatile in the kitchen (they can be eaten raw, steamed, roasted, grilled…), the bimis are hand-picked one by one. This is also the reason for its high price, which is around 2 euros for 200 grams. Up to four times higher than the price of broccoli.
Why should we eat it
As a good green leafy vegetable, bimi is a nutritional treasure. Contains sodium, magnesium, iron, manganese, potassium, calcium, fiber, fatty acids, zinc, and protein, among other elements. It is low in fat, especially rich in vitamin C and its bioactive anticancer, antioxidant and anti-inflammatory compounds are apparently better absorbed than in the case of broccoli, cauliflower or cabbage.
It is as “super” as other vegetables or fruits, but they do have two clear strengths: the mild flavor and the texture. A very interesting option for those who love to eat healthy, but above all to be surprised at the table.
In the hands of a chef with 3 Michelin stars
The Basque chef Martin Berasategui he is one of the ambassadors of bimi. In his headquarters, where he shines 3 of the eight Michelin stars that accumulates, the bimi is used as a garnish in the dish Vegetable marrow salad with seafood, farmhouse lettuce cream and iodized juice.
Un ingredient to match of the most exclusive diners.
In haute cuisine version
Lasarte is another restaurant that has 3 Michelin stars under the seal of Martin Berasategui. It is located in the luxurious Hotel Monument, on Paseo de Gracia and at the helm of its kitchen is the Italian chef Paolo Casagrande.
In your letter, We found a proposal that has bimi among its ingredients: Duroc pig trotters stuffed with black shallot, bimi and quince.
In Marbella and Madrid, under the seal of Dani García
If there is one vegetable that can compete with bimi in terms of its nutritional appeal, it is kale.
This vegetable, also very fashionable for some years, accompanies the bimi in a salad that is served both in BiBo, in Marbella, as in BiBo Madrid, two establishments led by Chef TOP Dani García. A dish that perfectly combines two ingredients that boast green superpowers. It has mustard, flower honey, peanuts and sesame.
With romesco sauce at Tatel
Born from the collaboration of true music and sports stars like Rafa Nadal, Pau Gasol and Enrique Iglesias and under the direction of chef Nino Redruello and his right hand Patxi Zumárraga,Tatel dominates the Madrid restaurant scene.
It does so from number 36 of Paseo de la Castellana, in the heart of the exclusive Madrid neighborhood of Salamanca. In this place, inspired by the 20s, Spanish cuisine with an international vocation is practiced. Among its starters we find vegetables, among them the bimi, grilled with romesco sauce. If Madrid catches you away, know that Tatel It has two “embassies”, one in Miami and one in Ibiza.
Roasted or grilled?
Classic cuisine, anchored to the season, but with an unexpected and constantly evolving twist. That’s how it is Disengage, flagship of chef Iván Sáez, restaurant located on Paseo de la Habana, in Madrid.
Here the bimi it is prepared roasted with a green sauce of ham and cockles or grilled with roe deer chorizo and fried kale. One more proof of the versatility in the kitchen of this super ingredient.
Honest Greens, the green fast food that cooks bimi
Honest Greens is a healthy fast food chain that has several locations between Madrid and Barcelona. The concept was born from three partners: the American Christopher Fuchs (one of the founders of Club Kviar), the Danish Rasmus (creator of Urban Gourmet, a company that promotes the creation of “green” restaurants) and the chef Benjamin Benssousan, who has passed through restaurants such as Noma, Mugaritz and El Celler de Can Roca.
Aimed at vegetarian, vegan, celiac, lactose intolerant customers or simply a public that likes to take care of themselves, the restaurants of Honest Greens They are also betting on the fashionable super vegetable. The plate Greens & Grains It is a salad that features organic brown rice, spelled, bimi, whole roasted carrots, beets, apple, arugula, cashews, cabbage, goji berries and a vegetable dressing.