Fuki
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03.28.2016
Fuki - Add spring to your taste with Japanese butterbur vegetable appetizer
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Fuki are edible, approximately meter-long stalks of the butterbur plant that is native to Japan, China and Korea. In Japan, the plant thrives around streams and in woodlands as well as other soggy soil from Hokkaido to Kyushu, but mostly in Aichi prefecture. Succulent fuki is best harvested at its height from spring to early summer. Marinating or cooking it in broth for the kyarabuki variety of tsukudani (preservable appetizers made by simmering such ingredients as seafood, seaweed, meat and vegetables in mirin and soy sauce) softens its faint bitterness into a distinctive, even pleasantly addictive epicurean sensation.
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