Sunday, January 20, 2008

fuki no tou

I can see wild vegetable, "fuki no tou" in front of my apartment this year again. Fuki no tou is called "Butterbur sprout" in English. It tastes little bitter and smell nice. some people eat it by Tempura. This bitterness is good for your liver. I cooked "fuku miso" today. just chopped fuki no tou and fry up with salad oil for minutes and added miso, mirin, sake, and some sugar. This time, I also added grated garlic and shitimi pepper(seven flavor chili pepper). It tastes miso, the bitter of the wild vegetable, sweet, and little hot. It goes together with rice!! You can also dip it on chicken, boiled vegetable(example Daikon and Konnyaku). It would be wonderful.


Takayo said...

I live in Baltimore, U.S.A. I miss fuki, warabi and zenmai in Japan. I saw fuki-no-tou look alike in the park but not sure enough to fetch to eat it. Can you provide the large picture of fuki plant with leave and the stem? Je vous merci ! Takayo

hikalu said...

I'm glad that you commented my Blog. I haven't written any posts recently. Instead of that, I use FB and twitter.

About Fuki no tou, I don't have bigger pictures of them. Why don't you google? The link below is a result of googling "Fuki no tou".
and I mention one thing. Fuki no tou is a Spring vegetable in Japan. I find them the end of January. I wonder it's the same plant as you've found.

joyce said...

Dear Takayo and hikalu,
I also live in the state of Maryland, U.S.A. and am sure that I have a huge plot of Fuki in my yard - in the town of Takoma Park. I will try the recipe at
this weekend and let you know how it goes.

hikalu said...

Hi Joyce!
That's nice there are fuki in your yard. I think you would get fuki no tou in Spring. I like fuki too. I like fuki Kinpira style. Usually, people uses gobo(burdock), and Fuki is also able to be used as well.