Fuki No Tō
ふきのとう, 蕗の薹
Japanese Butterbur Shoots
When spring draws closer, animals start to awake from hibernation. Did you know what the first food just-awake bears eat is? -- Right, shoots of Fuki or Fuki No Tō, freshly out of the ground. Why? Is it because delicious? Or there's nothing else to eat? The answer is a special effect the plant has, which helps the animals cleanse their internal organs. No wonder it tastes refreshing. Probably for humans, too, eating this may not be bad for health. In any case, its unique flavour and mild bitterness is a harbinger of a long-awaited spring. So, tasting Tempura of Fuki No Tō, together with Tara No Me (Japanese angelica tree shoots) and Kogomi (ostrich fern) is an early spring eating pleasure we just can't miss! Fuki No Tō is also used to parepare Fuki Miso by mixing it with Miso.
Fuki No Tō before cooking.
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Tempura of Fuki No Tō.
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Fuki Miso made of Fuki No Tō and Miso.
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Fuki No Tō before cooking.
Tempura of Fuki No Tō.
Fuki Miso made of Fuki No Tō and Miso.
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INDEX
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