Japanese food

Last update September 4, 2025

Japanese Food - Tsukushi -



  

Tsukushi

Japanese Horsetail Fertile Shoots

What is your telltale sign that spring has come? Many Japanese find it in Tsukushi or horsetail shoots emerging from the ground, dubbing, “Tsukushi Boya (little boy) have popped out their heads!” In the good old days, rural children would pick them up so that their mums would cook them in Tamago-toji, a sweet soy sauce-based soup with stirred eggs. With eyes brightened for expectation and with their fingernails catching scum of the plant, patiently removing sheaths was the children’s job. Other than Tamago-toji, you can cook them as Ohitashi. Enjoy the taste of a budding spring, featuring a light bitterness.

japanese-food-tsukushi-plant
Tsukushi growing in the field. 		japanese-food-tsukushi-before
Tsukushi before removing sheaths. 		japanese-food-tsukushi-ohitashi
Tsukushi boiled in a clear soup (Ohitashi).
japanese-food-tsukushi-nimono
Tsukushi boiled and sesasoned. 		japanese-food-tsukushi-soup
Tsukushi cooked in Tamago-toji.
japanese-food-tsukushi-plant
Tsukushi growing in the field.

japanese-food-tsukushi-before
Tsukushi before removing sheaths.

japanese-food-tsukushi-ohitashi
Tsukushi boiled in a clear soup (Ohitashi).

japanese-food-tsukushi-nimono
Tsukushi boiled and sesasoned.

japanese-food-tsukushi-soup
Tsukushi cooked in Tamago-toji.