Japanese name :itadori

Enjoying the Tender New Shoots
The best time to harvest wild plants is when their new shoots have grown to about 20 cm. These tender shoots can be used in various ways to savor the flavors of nature.
As Salad or Soup Ingredients
Harvested shoots can be briefly boiled and used in salads with ponzu or sesame dressing, allowing you to enjoy the pure taste of spring. They can also be added to miso soup or other broths, filling your bowl with the fresh aroma of mountain blessings.
Preserving Shoots with Salt for Winter
Salt-pickling the shoots allows you to enjoy their flavor as a substitute for leafy greens during winter. Adding salt-preserved wild plants to soups on a cold day not only warms the body but also brings the comforting aroma of the mountains.
Simple and Fresh Enjoyment
While these young leaves are delicious as tempura, the simplest and most refreshing way to enjoy them is to peel and eat them raw. Eating freshly harvested wild plants right on the spot is a rare and special experience, especially for children raised in the mountains. The juiciness and freshness are indescribably delightful.
Traditional Wisdom for Everyday Life
Wild plants have been used not just as food but also in various practical ways. For instance, their leaves were traditionally used as lids for pickling. The natural property of these leaves, which makes them less prone to pests, is a piece of wisdom from nature that remains useful even today as an "eco-friendly idea."
Relaxation Items from Autumn Seeds
In autumn, the seeds of these plants can be harvested, dried, and preserved. These dried seeds are known for their calming properties. Historically, they were used as fillings for pillows, believed to promote restful sleep. The subtle aroma from these natural pillows creates a soothing atmosphere, supporting a comfortable night's rest.
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