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
Sakana Restaurant in Takayama serves seasonal cuisine. Most of dishes are made from local products such as highly acclaimed Hida-Beef, also we go into the mountains by ourselves to get wild ingredients. In this diary, I'd like to make some notes of seasonal food and scenes of Hida area.
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