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Aralia cordata

Writer's picture: はるみ 菊池はるみ 菊池

Japanese name:udo

Characteristics and Harvest Season of Udo

Udo buds begin to emerge around November, making them a seasonal delicacy enjoyed during year-end celebrations and New Year feasts. By spring (late April to June), the harvest expands, allowing for more versatile culinary uses.

Cooking Methods

Winter (November to New Year)

  • Preparation: Thinly slice and soak in water to remove bitterness before use.

  • Dishes:

    • Clear soup or broths

    • Fresh salads

    • Served with a tangy three-vinegar dressing (sanbaizu)

    • Excellent as miso pickles

Spring (Late April to June)

  • Preparation: Peel the skin, soak the stems in vinegar water for about 20 minutes, then drain.

  • Dishes:

    • Use fresh in salads or with miso-vinegar dressing (sumiso ae).

    • Boil lightly and prepare with sesame (gomaae) or sake lees (kasuae).

    • Eat raw in stir-fries or fry as tempura for a crisp, earthy flavor.

Other Uses

  • Peels: Thinly slice and sauté in a kinpira style.

  • Leaves: Deep-fry as tempura for a crunchy treat.

Storage Methods

Udo can be preserved and enjoyed year-round with the following methods:

  • Salt-pickling (shiozuke)

  • Vinegar pickling (suzuke)

  • Miso pickling (misoduke)

  • Sake lees pickling (kasuduke)

Key Points

Udo is a zero-waste ingredient—every part, from its stems to its peels and leaves, can be utilized. Its versatility and rich flavor make it a prized addition to seasonal and preserved dishes alike.

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