Wild veg cooking - Udo
You can buy tunnel cultivated white Udo from supermarket, but wild Udo has much stronger flavour and harsh to the taste. You need to rinse them well before you cook them.
Skin of the stalk also become good delicacie.
by Kay
Wild veg cooking - Itadori
Itadori (Japanese knotweed) has got strong acidity, but if you prepare it carefully, it will turn into delicious dishes.
Peel the skin off and soak in the water.
Stewed in tomato sauce
Sauteed and stewed in sweet soy. One of the orthodox method of Japanese cooking.
Marinade in vinegar
by Kay
Many thanks for choosing SAKANA - from Italy
This lovely couple from Italy chose Omakase course that designed to enjoy best seasonal ingredients of Hida - Wild Vegs at this time of the year.
Starting with numbers of small delicacies as usual, and Hoba miso grill to finish the course.
Hoba-miso grill is one of the most famous local dish in Hida area that is to grill miso and vegetables on a huge Hoba leaf (a magnolia leaf). A hint of Hoba scent comes up as it's heated, then mixed with our original miso and fresh wild vegetables cooked on the leaf. Savory fragrance will make your mouth watering.
Omakase course includes variaty of wild veg as well as mini steak of Hida beef and seafood from Japan-sea. They seemed enjoyed all through the course.
by Kay
Another day in the Mountain
We went to the mountain looking for more eadible plants. it was very sunny, summerly-day, and we found lots of good ones.
Udo
Yomogi (Japanese wormwood)
Itadori
Momiji-kasa
It's not always easy to pick up wild plants as you may think.....
I needed to climb up steep side of the mountian fully covered by the soil. Well, it's worth it for our menu.
Customers enjoyed freshly prepared numbers of wild-veg dishes.
by Kay
Hida mountains in Spring
White snow turned into green as getting wamer, the snow melting water is yet too cold to jump in.
Mountains are covered with young and fresh greens.
Along the stream
Many eadible plants are found along the clear stream in the mountains.
Itadori (Japanese knotweed) good for stew, tempura
Udo (English name not known). One of popular Spring vegetable, but truly wild Udo has much stronger fragrance and harshness compare to farmed ones.
Momiji-kasa which called 'Queen of wild plants', good for light boil and miso-soup.
Tara-no-me sprout. Delicious with miso stir fry and tempura
Niwatoko (Japanese elder flower) for tempura.
Azami (mountain thistle)'s young shoot is also good for tempura.
Wild garlic
Variety of wild plants on our memu!
by Kay
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Wild Wasabi
We went into deep in a mountain for more wild plants. Wild wasabi flower was blooming along the clear stream of water.
The master said that Spring is not the best season for wasabi roots. Winter is the best season for wasabi that has rich aroma, but it will be very difficult to climb up the mountain this far because of the snow.
Wasabi stem, leaves and flowers are used for appetizers and salads on our menu.
by Kay
