Tag Archives: Sansai

Wild Mountain Vegetables (Sansai/山菜): Five Mountain Vegetables in Japanese Pepper Miso Sauce (山菜五種盛り山椒味噌和え)-Vegan!

5-SANSAI-1

I was asked by new Czech Friend IVY if I could suggestsome Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for for (A common wild mountain vegetables in Japan (Sansai in Japanese)) including five different varieties:
Tara no me/たらの芽/Aralia elata
Kosiabura/コシアブラ/Acanthopanax sciadophylloides (Japanese only)
Udo/ウド?Aralia Cordata/ (Japanese only)
Kogomi/コゴミ/Ostrich fern
Urui/うるい/Hosta montana

The Japanese pepper/Japanes pricly ash is called sanshyou/山椒. In Japan we use both young leaves and green seeds, whereas in China they use the dried seeds.

INGREDIENTS:

Tara no Me: 5
Koshiabura: 5
Udo:1 medium sized
Kogomi: 5~6
urui: 3 stems

Fresh Sanshyou/Japanese pepper leaves: a few leaves
Miso (of your choice, but white or light brown is best): 1 tablespoon
Japanese sake: 1 tab;espoon
Sugar: 1/2 tablespoon

RECIPE:

5-SANSAI-2

Peel the udo. Cut into thin slices lengthwise. Rinse under cold running water.
Cut the root part away from the kogomi. Boil the kogomi and urui lghtly. Drain and sponge off excess water.

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Cut the urui in same bits of the same size as the kogomi. Actually do try to prepare all the vegetables in same size if possible!
Boil the tara no me and the koshiabura lightly. Drain and sponge off carefully excess water in a dish lined with kitchen paper.
Separate the sanshyou leaves.
Chop or crucnh the sanshyou leaves finally and in a bowl mix them with the miso, sake and sugar.

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Presentation:
Arrange the sansai in a dish as above and add the dressing.

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Mix all vegetables and dressing together and serve as artfully as possible!

An easy, tasty and healthy recipe!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Wild Mountain Vegetable salad Suggestion: Urui/Host Montana, Scallions, Spring Cabbage and Red Paprika!

URUI-SUGGESTION-1

I was asked by new Czech Friend IVY if I could suggestsome Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for urui (A common wild mountain vegetable (Sansai in Japanese)) and other other vegetables

INGREDIENTS:

Urui/Hosta Montana (Use only fresh leaves with a long white stem and small leaves for tenderness)
Sacllions (Choose young ones, as white as possible!)
Red pimento or red paprika (use soft taste ones!)
Spring cabbage (tender new leaves, light color), chopped to form a bed

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In a serving bowl make a bed with chopped tender spring cabbage leaves.
Cut the urui leaves and then the stems in three.

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If the red paprika are not soft enough, grill them and peel them first.
Cut them in pieces of the same length as the urui.
Cut the scallions in the same size,too. Use only tender scallions/white leeks. Take off outer layer if needed (can be used later in great soups!).

URUI-SUGGESTION-4

Suggested dressing to be served apart: rice vinegar + sesame oil + a little light soy sauce, sesame seeds!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Urui & Fuki (Hosta Montana 6 Giant Butterbur-Wild Mountain Vegetables) Tempura Recipe

URUI-TEMPURA-1

I was asked by new Czech Friend IVY if I could come up with some tempura and other Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for two wild mountain vegetables (Sansai in Japanese) including Urui/Hosta Montana</strong> and Fuki/Giant Butterbur.

INGREDIENTS:

Hosta Montana: as much as you like!
Giant Butterbur: as much as you like
Naturally you can use other wild mountain vegetables.

Ice cold water: 340 ml (1 + 3/4 cups) Remember that the water must be ice cold!
Egg: 1 ((vegetarians and vegans can skip this and add either more flower or cornstarch)
Fine flour: 200 g (wheat allergics can replace it with a flour of their choice!)
Soy sauce & Japanese sake: a little
Salt
Curry powder

Tsuyu/soupstock for dipping if you wish to:
Mirin/sweet sake: 50 ml (1/4 cup)
Soy sauce: 50 ml (1/4 cup)
Dashi: 200 ml (1 cup). Vegans and vegetarians should check Vegan Dashi Recipe!
Grated daikon and grated ginger: as you like

RECIPE

First prepare the tenpura batter by first mixing ice cold water with egg until smooth. Then incorporate flour little by little and beat until smooth. keep cold into another bigger bowl filled with ice cold water (not ice only as it would not keep the batter cold enough!
Heat the oil. It must be 170 degrees when you are ready to fry the tenpura.
Prepare a grill and cooking paper in advance to sponge off any excess oil off the vegetables

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Cut the Giant butterbur in adequate-sized pieces. Sponge off any humidity. Then as it is quite a sour plant dip them in a mixture of sake and soy sauce. Shake off excess seasoning.
Dip into tempura batter. Shake off excess batter and “slide” vegetable in the oil. By “Slide” I mean no “Throw” or “drop”! Take the vegetable by one end, bring the other end into the oil and “pull” as if you wanted to spread the vegetable over the oil.
When cooked (don’t overcook!) take out and lay on cooking paper/grill.

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As for the urui, since they don’t need any extra seasoning, cut them into appropriate size, dip them either one at a time or two or three together (hold them together by one extremity all the time!), dip into batter, shake off excess batter and “slide” them in into theoil.

You ca serve the above with a small plate of fine rock alt, pepper, or curry powder or even matcha powder!

If you want to dip them into a tsuyu/stock soup first, make the tsuyu quickly as follows:
Over a strong fire heat the mirin in a pot, ten lower the fire. Add soy sauce and dashi. Heat for a little while and pour into a dipping cup/bowl.

Enjoy!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sansai/Japanese Wild Mountain Plants (updated)

“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!

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

tsukushi-horsetail
TSUKUSHI: HORSETAIL

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA

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

aiko
AIKO

akamizu
AKAMIZU

aomizu
AOMIZU

inudouna
INUDOUNA

shidoke
SHIDOKE

RECOMMENDED RELATED SITES:
With a Glass,
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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Vegetables facts and Tips (12): Sansai/Japanese Wild Mountain Plants

tomii-veg31

Following the recent posting on the all-vegetable dinner at Tomii, Rich nicely asked me for more information, especially concerning the names of wild edible plants found in Japan as he rightly recognized it could come very handy to vegans and vegetarians everywhere!

Now, I titled this particular posting “Sansai/Wild Mountain Plants”, because 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!

Here we go:
(No particular order)

ainu-negi-alium-victorialis
AINU NEGI: ALIUM VICTORIALIS

akebi-chocolate-vine
AKEBI: CHOCOLATE VINE

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle
AZAMI: THISTLE

fukinoto-giant-butterbur
FUKINOTO: GIANT BUTTERBUR

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius
HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea
HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern
HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana
IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet
KATAKURI: DOGTOOTH VIOLET

kiboushi-plantain-lily-hosta-fortinei
KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)

kogomi-ostrich-fern
KOGOMI: OSTRICH FERN (exists as green and red)

koshiabura-ascathopanax-sciadophylloides
KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2
KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort
MITSUBA: JAPANESE HONEYWORT

nirinsou-anemone-flaccida
NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon
NOBIRU: ALIUM MACROSTEMON

oyamabokuchi-synurus-pungens
OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta
SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley
SERI: JAPANESE PARSLEY

suberiyu-common-purslane
SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion
TANPOPO: DANDELION

tara-no-me-aralia-elata
TARA NO ME: ARALIA ELATA

tsukushi-horsetail
TSUKUSHI: HORSETAIL

tsuroganeninjin-adenophora-triphylla
TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata
UDO: ARALIA CORDATA

yamaudo
YAMAUDO: same as UDO (above)

urui-hosta-montana
URUI: HOSTA MONTANA

warabi-pteridium-aquilinum
WARABI: PTERIDIUM AQUILINUM

yamabudo-crimson-glory-vine
YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish
YAMAWASABI: WILD HORSERADISH

zenmai-osmunda-japonica
ZENMAI: OSMUNDA JAPONICA

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

aiko
AIKO

akamizu
AKAMIZU

aomizu
AOMIZU

inudouna
INUDOUNA

shidoke
SHIDOKE

Please check the new postings at:
sake, shochu and sushi

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