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Parasenecio aidzuensis

Writer's picture: はるみ 菊池はるみ 菊池

Japanese name:inudo-na



Enjoying the Delights of Spring in the Mountains

As spring arrives, wandering through the mountains in search of warabi (bracken) often leads to the discovery of Inudouna. Its distinct appearance and the unique sound it makes when harvested add an extra layer of joy to the mountain experience. Let’s explore the charm of Inudouna and its culinary uses.

Encountering Inudouna in the Wild

Inudouna often grows in clusters in semi-shaded areas of the mountains, making it a common sight during springtime foraging. When its stem is snapped, it produces a satisfying "pop" sound, a delightful reminder of nature’s abundance. The act of harvesting while hearing this sound creates a unique sense of connection to the mountains, making it a special highlight of foraging trips.

How to Prepare and Enjoy Inudouna

Freshly picked Inudouna is versatile and easy to prepare. It features a mild sliminess and minimal bitterness compared to other wild plants, making it accessible even to those less familiar with mountain greens.

Recommended Dishes

  • Ohitashi (Boiled Greens): Simply boil the stems and serve with soy sauce or ponzu for a fresh and simple dish.

  • Seasoned Salads: Toss the boiled Inudouna with sesame dressing or miso-vinegar sauce for a delightful mix of flavors and textures, with its slight sliminess adding a unique touch.

  • Soups and Miso Soup: Add lightly boiled Inudouna to soups or miso soup for a subtle mountain herb aroma that complements the dish.


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