Japanese Name: suiba (Family: rumex)
How to Eat
Raw: Peel the stem and eat it fresh. It has a refreshing sourness and is most delicious this way.
Ohitashi (blanched greens): When young shoots are boiled, they develop a unique sliminess and turn out flavorful.
Seasoning Pairings: It pairs well with sanbaizu (three-vinegar dressing) or mayonnaise.
Tempura: When young leaves are deep-fried, they surprisingly take on a flavor similar to snow peas.
Suiba Ohitashi (Blanched Suiba Greens)
Servings: 2
Ingredients:
Young suiba shoots … 100g
Soy sauce … 1 teaspoon
Bonito flakes … as needed
Instructions:
Wash the young suiba shoots thoroughly and trim off the base.
Briefly blanch them in boiling water, then immediately transfer to cold water.
Squeeze out excess water and cut into bite-sized lengths.
Drizzle with soy sauce, top with bonito flakes, and serve.
Tips:
If boiled too long, the acidity fades, so keep the blanching time short.
For variety, try dressing with sanbaizu or sesame sauce.
Cooking Tip
To preserve the fresh flavor, briefly blanch the shoots by dipping them in boiling water and removing them quickly.
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