Wild Edibles of Japan

AKEBI / CHOCOLATE VINE

(Akebia quinata) The outer rind is tough and bitter and will burst open to reveal a sweet pulp inside that is reminiscent of dragon fruit. The pulp is riddled with hard and bitter seeds that need to be spat out. It can be spotted dangling down from other trees during the fall. The vines have traditionally been used to weave baskets.

AMADOKORO / SOLOMON'S SEAL

(Polygonatum odoratum var. pluriflorum) Grows in mountains and grasslands. Colloquially goes by the name of ‘‘ama-na’’ in some regions. The young shoots can be eaten and taste like sweet asparagus. It has a long history of medicinal use in eastern asia, such as sealing wounds.

FUKINOTO / GIANT BUTTERBUR (FLOWER)

(Petasites japonicus) Member of the daisy family, closely related to coltsfoot. The young flower shoot is a springtime favorite amongst Japanese people. The flowers are quite bitter and may need to go through a process before cooking with. Some common ways that they can be enjoyed is as tempura or fuki-miso paste.

Fuki-miso paste recipe

Handful of Japanese butterbur buds
2 tbsp miso
1 tbsp sake & mirin
1/2-1 tsp oil

Roughly chop up the buds and saute with oil.

Reduce heat, add in miso, sake and mirin. Mix on low heat for a few minutes.

Serve on rice and enjoy ~

This dish is a way to enjoy the bitter flavors of spring. However, if it is too bitter for your taste, adjust the miso, sake and mirin, or add a sweetner of your choice. The butterburs can also be pre-soaked (change the water a few times) or blanched before cooking with, to further reduce bitterness.

FUKI / GIANT BUTTERBUR (LEAF)

(Petasites Japonicus) Grows in mountains and grasslands. Colloquially goes by the name of ‘‘ama-na’’ in some regions. The young shoots can be eaten and taste like sweet asparagus. It has a long history of medicinal use in eastern asia, such as sealing wounds.