Japanese Name: Kikuba Oren (Coptis quinquefolia, family Ranunculaceae)

Kikuba Oren has long been valued as a medicinal herb known for its digestive benefits. In Sado, the tradition of harvesting its rhizomes in autumn and drying them for tea or medicinal liquor has been passed down through generations. Sado’s Oren is historically significant, even being mentioned in the Engishiki (a 10th-century Japanese document).
1. Oren Tea (For Digestive Health)
Preparation:
Harvest rhizomes in October–November.
Remove leaves and fibrous roots; do not wash.
Sun-dry the rhizomes completely.
Use 3–5g of dried rhizome per 200ml of water and simmer to prepare the tea.
Tip: Avoid washing the rhizomes to preserve their medicinal compounds.
2. Oren Liquor (A Milder, Digestive Aid)
Ingredients (for approx. 1.8L):
Dried Oren rhizome – 50–60g
Amazake leaves (Sweet Tea plant) – 30g
White liquor (Shochu or similar) – 1.8L
Preparation:
Soak the dried Oren and Amazake leaves in white liquor.
Let it steep for about 3 months.
Strain out the herbs before consuming.
Recommended Use:
The addition of Amazake leaves makes it more palatable.
It aids digestion and can also be enjoyed as an aperitif.
Kikuba Oren naturally grows in Sado’s forests and has been an integral part of local herbal traditions.
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