Japanese Name: Inubiyu (Amaranthaceae)
Local Name: Inubyou
Inubiyu is a wild plant in the amaranth family that flourishes in fields and gardens, spreading across the ground from June to July. Its leaves resemble spinach and are highly valued as an edible plant. Compared to its relative, Marubiyu (another amaranth), Inubiyu is said to have a superior taste.
Cooking and Characteristics of Inubiyu
One of the unique features of Inubiyu is that not only the tender young leaves but also the larger, more mature ones can be cooked and enjoyed. With its mild flavor and low bitterness, Inubiyu is an easy-to-use wild herb suitable for a variety of dishes.
Cooking Suggestions
Ohitashi & Aemono (Boiled or Seasoned Salads): Lightly boil the leaves and dress them with ponzu or sesame sauce to enjoy their simple, natural flavor.
Tempura: Even the larger leaves can be transformed into crispy, flavorful tempura, making for a delightful texture.
Stir-Fry: A quick sauté with a bit of oil turns Inubiyu into a versatile vegetable substitute with no strong taste.
Why Inubiyu is a Hidden Gem
Unlike many other wild greens, Inubiyu’s leaves remain tender even as the plant matures, offering versatility in the kitchen. It is also rich in nutrients, making it a viable substitute for spinach in many recipes.
While Inubiyu is often dismissed as a mere weed due to its vigorous growth in fields and gardens, its nutritional value and delightful flavor reveal it to be an underappreciated culinary treasure. By incorporating Inubiyu into your cooking, you can rediscover the potential of nature's abundance while savoring its healthful benefits.
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