Japanese Name: Okera

Japanese Name: Okera (Atractylodes japonica, family Asteraceae)
Okera is a prized wild edible plant in Japan, often mentioned in the saying, "Yama de umai wa okera ni totoki" ("The most delicious mountain vegetables are Okera and Totoki"). It is considered tastier than Totoki (Adenophora triphylla, also known as Tsurigane Ninjin) and is enjoyed as a seasonal delicacy in early spring.

Culinary Uses
In early spring, Okera sprouts covered in soft fuzz emerge from the ground. As they grow, the fuzz disappears, marking the ideal time for harvest.
Salads & Side Dishes: Lightly boiled and served with sesame dressing or soy sauce to highlight its refreshing aroma.
Simmered Dishes: The root can be simmered to bring out its mild bitterness.
Fried Dishes: When deep-fried as tempura, it offers a crispy texture and unique flavor.
Medicinal Uses
Okera’s rhizome has long been used in traditional medicine for its digestive benefits.
Harvesting & Preparation:
Best Harvest Time: Autumn
Processing: Remove fibrous roots, wash, and peel the outer skin.
Drying: Sun-dry for 2–3 days, then air-dry in a well-ventilated area.
Usage: Dried rhizomes can be boiled into a decoction for digestive and stomach health.
Additionally, dried Okera rhizomes were traditionally hung inside homes during Japan’s humid rainy season to prevent mold and absorb moisture.
With both culinary and medicinal benefits, Okera is a valuable wild plant. Its fresh spring shoots can be enjoyed as a delicacy, while its autumn-harvested rhizomes offer year-round herbal remedies.
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