Fukinotō / 蕗の薹or ふきのとう (Flower bud of the fuki [Petasites japonicus] plant) is a perennial native to Japan, and its history of consumption here is among the longest of all vegetables. The edible stalk of the fuki plant is known simply as “fuki” and the bud that sprouts out of the ground (and before it develops leaves) is known as “fukinotō.” Fukinotō is used in simmered dishes, lightly boiled and eaten with soy sauce, included in salads, and enjoyed in other ways, as well. The preparation of fukinotō begins with boiling and skinning. One of the aspects for which it is appreciated in Japan is its unique bitterness.
Text by Kitchen Nippon
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