Cooking in London (1) Meats
Cooking in London (2) Fish
It is surprising that there are many differences between the UK and Japan in the quality of vegetable. As a whole impression, vegetables in the UK taste flat.
Better in the UK: mushroom
I like a British brown mushroom. It tastes rich, apparently greater than the Japanese one. There is a variation in the shape. The Bigger one is fit for meat filling, but I like smaller one better. White mushroom is easily available also in Japan. I occasionally saw some other types of mushroom, such as Shitake and Shimeji. But Mushroom was so good that I seldom tried other ones.
Similar: carrot, potato
They taste similar to Japanese ones. In general, strict "use by" is printed in British vegetables. But, I did not obey the suggested deadline at all. Potatoes kept fresh in one or two weeks after the date.
Worse in the UK: cabbage, turnip, cucumber, onion
British cabbage was terrible. It was solid and hard. I could not eat it without stewing for an hour. Therefore, I always used lettuce as an alternative in a stir fry. Turnip was terribly bitter. The cucumber was not bad, but inferior to a Japanese one. It was too big. Round onion is good, but salad onion has only a small part of white area to eat.
I understood why British people are fond of stewing. The vegetables are too solid to be fried properly. I miss Japanese vegetables.