Warabi
わらび, 蕨
Japanese Bracken Sprouts
Mountain hikers loving Sansai (mountain vegetable) won’t miss these curly heads. They would stop and quickly pick up some. Called Warabi, these Japanese bracken sprouts start to grow on sunny hillsides or mountain slopes in early spring. As a Warabi lover and typical rural girl, I used to enjoy gathering them together with my childhood buddies. So, after harvesting them comes a special Warabi dinner night? Not so fast. In the case of Warabi, you have to wait overnight. But of course, not just waiting, but you need to detoxify by soaking them in water with wood ash or Juso (baking soda) melted in. With this process, any carcinogenic substances possibly contained in the plant removed, and the result is a happy dinner table the next day! Cook them as Ohitashi, or Nimono with Aburage or Atsuage. The mildly bitter taste and slippery, sticky texture of the stalks combined with the slightly granular curly heads will create a unique sensation.
Warabi before pre-cooking treatment.
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Ohitashi of Warabi.
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Nimono of Warabi and Aburage.
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Warabi before pre-cooking treatment.
Ohitashi of Warabi.
Nimono of Warabi and Aburage.
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