Taste of Spring: Butterbur

Greenling, clams, horse mackerel, conger eel , abalone , anglerfish , squid, grated sardine , udon noodles , eel , enoki mushrooms, shrimp , okara , hijiki seaweed , okara , daikon radish, bonito flakes, crab turnip , pumpkin , barracuda , ganmodoki , cucumber, chestnut , water chestnut, konjac, burdock root , turban shell, sweet potato , green beans, shiitake mushrooms , shishito peppers, shirataki noodles, white gourd , potato , celery, somen noodles, broad beans, bamboo shoots, corn, eggplant , chives, carrots, garlic, green onions, clams , butterbur, spinach, matsutake mushrooms , mitsuba , bean sprouts Lily bulb, lotus root, smelt , wakame seaweed , scallions , asparagus , Italian endive , okra , cauliflower , cabbage , watercress , green peas, cake, cocoa, croquettes, corned beef, zucchini, celery, sausage, ta-a-sai, chicory, chocolate, bok choy, tomato, ham, pasta, bell pepper, broccoli, bacon, mushrooms, lamb, lettuce, winter melon, daikon radish , yam , new onion , kelp , chrysanthemum greens , edamame , beef , oysters , onion , Chinese cabbage , nikujaga ( meat and potato stew) , rape blossoms , soy milk, doubanjiang ( chili bean paste), tofu , pork, scallops , vinegar , taro, sweetfish, chicken , gluten あなご あわび いさき えび 豆腐