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Sansai/Edible Wild Japanese Mountain Vegetables

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“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!
But some have added some since the last time I wrote about them and I added some facts!

Here we go:
(No particular order)


AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1


AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!


AMADOKORO: POLYGONATUM ODORATUM


AZAMI: THISTLE


FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.


HAMABOUFUU: GLEHNIA LITTORALIS


HANGONSOU: SENECIO CANNABIFOLIUS


HASUKAPPU: LONICERA CAERULEA/HASCUP


HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN


IRAKUSA: URTICA THUNBERGIANA


ITADORI: JAPANESE KNOTWEED


KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.


KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)


KOGOMI: OSTRICH FERN (exists as green and red)

Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.


KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES


KUKO: CHINESE WOLFBERRY


KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB


MATATABI: SILVER VINE


MITSUBA: JAPANESE HONEYWORT


NIRINSOU: ANEMONE FLACCIDA


NOBIRU: ALIUM MACROSTEMON

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.


OYAMABOKUCHI: SYNURUS PUNGENS


RYOUBU: CLERTHRA BARBINERVIS


SARUNASHI: ACTINIA ARGUTA


SERI: JAPANESE PARSLEY


SUBERIYU: COMMON PURSLANE


TAKENOKO: BAMBOO SHOOTS (SPROUTS)


TANPOPO: DANDELION


TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.


TSUKUSHI: HORSETAIL

High in Potassium, Magnesium, Carotenes and Vitamin E.


TSUROGANENINJIN: ADENOPHORA TRIPHYLLA


UDO: ARALIA CORDATA

High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.


YAMAUDO: same as UDO (above)


URUI: HOSTA MONTANA

Can be eaten raw.
Great in salads. Have become a common vegetable in Japan.


WARABI: PTERIDIUM AQUILINUM/BRACKEN

High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.


YAMABUDO: CRIMSON GLORY VINE


YAMAWASABI: WILD HORSERADISH


ZENMAI: OSMUNDA JAPONICA/ROYAL FERN

High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.


FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

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Still have to find the English names for the following ones!


AIKO


AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!


AOMIZU


INUDOUNA


SHIDOKE

ITADORI


HONNA/Also called SUPPON


YOMOGI/MUGWORT

Not to be confused with absinthe!


NOKANZOU


YUKINOSHITA/BEEFSTEAK GERANIUM

Found the name!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Esmeralda’s s Quiet Life

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sake, shochu and sushi

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