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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