Recipes that will enjoy the charm of Fuki and the taste of spring

Butterbur is a vegetable unique to Japan, and its cultivation dates back to the 18th century. Recently, it has become mainstream to grow it in greenhouses, but towards the end of spring, the more fragrant, thinner and shorter varieties known as nobuki or yamabuki appear on the market. Butterbur flower buds, called "fukinotou," are also a dish that allows you to enjoy the deliciousness of butterbur

Characteristics of butterbur, its season and how to choose it

Butterbur is characterized by its wild fragrance, bitterness, and strong astringency. These characteristics are less pronounced in greenhouse-grown butterbur, but the ones harvested outdoors in the spring have a stronger fragrance and bitterness. When selecting butterbur, be sure to choose ones with fresh leaves

Recipes using butterbur

Boiled butterbur

• Ingredients: 200g butterbur, 200ml dashi stock, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon mirin
• Instructions:
  1. Peel the butterbur and boil it briefly to remove the bitterness
  2. Put the dashi stock and seasonings into a pot, add the butterbur and simmer over low heat
  3. Simmer until the butterbur is soft and it's done

Butterbur Tempura

• Ingredients: 10 butterburs, tempura flour (appropriate amount), water (appropriate amount), frying oil
• Instructions:
  1. Lightly wash the butterbur sprouts and drain
  2. Add water to tempura flour to make a batter, and dip the butterbur in it
  3. Deep fry in 180 degree oil

Summary: Various ways to enjoy butterbur

Butterbur is a spring delicacy in Japan, characterized by its unique aroma and bitterness. When it's in season, try enjoying its flavor in a variety of dishes, such as boiled butterbur or butterbur shoot tempura. With the arrival of spring, you'll be able to feel the change of seasons through butterbur