Japanese name：inokozuti
Inoko-zuchi: A Nutritious Wild Herb of the Summer
Inoko-zuchi (Achyranthes spp.), a member of the Amaranthaceae family, is a wild herb that thrives along roadsides, riverbanks, and embankments. Although often regarded as a common weed, its excellent flavor has earned it the nickname “Summer Spinach.” For generations, this wild herb has been cherished as a valuable source of nutrition, especially during summer months when leafy green vegetables are scarce.
How to Enjoy Inoko-zuchi
Inoko-zuchi leaves are low in bitterness, making them easy to prepare and versatile in cooking. They can be used much like spinach in various dishes.
Blanched Salad (Ohitashi): Lightly blanch the leaves and enjoy them simply with soy sauce or ponzu, highlighting their refreshing taste.
Seasoned Side Dishes: Toss the leaves with sesame seeds or miso-vinegar dressing to add a touch of bitterness as a flavorful accent.
Tempura: Young leaves and tender stems make excellent tempura, with a crispy texture and aromatic flavor.
Nutritional and Culinary Value
Inoko-zuchi offers a spinach-like flavor profile and is packed with nutrients, making it a valuable addition to a balanced diet. Once considered a staple wild herb in times of scarcity, its history and nutritional value continue to make it a hidden gem among wild greens.
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