Spring Udo charm and how to enjoy it: Introducing the seasonal Udo and Mountain Udo

With the arrival of spring, delicious vegetables appear on the dinner table. Among them, udo, a vegetable grown in underground cellars with its white, thick, long, soft stems, is particularly noteworthy. Let's take a closer look at this wonderful bounty of spring, learning about its characteristics, varieties, when it's in season, how to choose it, and how to cook and enjoy it

Udo's season and how to enjoy it

With the arrival of spring, delicious vegetables appear on the dinner table. Among them, udo, which is grown in underground cellars and has a white, thick, long, soft stem, is particularly noteworthy

Characteristics and types of udo

In addition to the variety known as "Ototsu-no-udo," there is also a type called "Yama-udo." Yama-udo is a wild variety that is harvested in the mountains in spring, but the majority of those sold in the market are cultivated. Yama-udo has a strong bitter taste and is thick and short, giving it a rustic charm

Udon season and how to choose it

Udo can be enjoyed almost all year round, but it is especially in season in the spring. Wild mountain udo appears in early summer. When selecting udo, look for ones with firm stems, white skin, and uniform thickness from top to bottom. If the tips are shriveled, they may not be as fresh

How to eat udo

Udo contains a little bitterness, so we recommend peeling the skin thickly before using it. You can further enhance its flavor by soaking it in vinegar water. When eaten raw, it can be used in vinegared dishes, mixed dishes, and salads. It can also be enjoyed in simmered dishes and tempura

How to enjoy Yamaudo

Mountain burdock is suitable for vinegared miso dressing and sesame dressing. Its unique flavor can be used to create a variety of dishes

Recipe for Spring Udo and Fragrant Leaf Buds Salad

There's nothing more enjoyable than enjoying fresh vegetables on the dinner table as spring approaches. This time, we'll introduce a recipe for a refreshing and flavorful salad using spring burdock and fragrant Japanese leek

Ingredients (serves 4 / approx. 70kcal per person)

• Udo...(small) 1 piece
• 2 cucumbers
• Kinome...20 pieces
• 3 tablespoons vinegar
• 2 tablespoons light soy sauce
• Sugar...2 tsp
• salt
• Dashi...3 tablespoons

How to make it

1. Preparing the udo: Cut the udo into 4cm lengths and remove the thick outer layer of skin from all sides. Soak in water with a little vinegar, then cut in half lengthwise and into 4-5mm square sticks. Soak again in vinegar water for 4-5 minutes, then rinse and drain.
2. Preparing the cucumber with miso paste: Sprinkle the cucumber with a little salt and rub lightly, rinse under running water, and drain thoroughly. Sprinkle with a little vinegar.
3. Making kinome vinegar: Leave 4 kinome leaves and lightly chop the rest with a knife. Combine with the remaining ingredients to make fragrant kinome vinegar.
4. To finish the salad: Mix the udo and morokyu, place in a bowl, pour the kinome vinegar over it, and garnish with the remaining kinome leaves.

summary

Udo, a vegetable that is enjoyed in the spring, is characterized by its thick white stems. Choose between Otozutsu Udo and Yama Udo and enjoy the seasonal flavors. Because the skin has astringency, it requires some ingenuity in how it is treated, but by soaking it in vinegar water, you can reduce the bitterness and enjoy a fresh taste. Enjoy the deliciousness of udo while feeling the arrival of spring