Spring Vegetables

It's almost here! The winter is finally fading, and in Japan, there are no shortage of tell-tale signs of Spring. The ume are blossoming, and of course the sakura are the main event, but almost as important are the first shoots of spring vegetables that begin to peak out of the ground. In Tokyo, these vegetables make their appearance in March, though, you most likely won't have the opportunity to pick them fresh from the ground. That's not to slight the ease and convenience of your neighborhood vegetable stand, which should have these spring veggies out in full force in the next few weeks.

Fukinotou, the butterbur sprout, is one of the big hits. In the past, I’ve been told that people would be quite proud of eating the fukinoto, as spotting these sprouts is difficult, especially if there's snow on the ground. The older leaves of the fuki tend to conceal the sprout, a cluster of light green buds. It was an essential omen of the coming spring, and you might ask your neighbor if they have had a chance to welcome the spring yet with some nice fukinoto tempura (the most popular way to prepare it).

Fukinoto has a slightly bitter taste (due to an alkaloid it contains), and is high in fiber, calcium and potassium. It’s said to be good for high cholesterol, inflammation, and high blood pressure, though the most common medical use seems to be for migraine headaches. Besides being tempura’d, fukinoto-miso is also popular on onigiri or in soup. Eat up! It’s good for you, and you can brag to your neighbors that you’re ready for spring.

Recipe:
Fukinoto-miso

fukinoto sprouts : 7 – 10
miso : 100 grams
sugar : 4 Tbsp
mirin : 40 cc

1. Boil the fukinoto sprouts in water for 3 minutes (this removes some of the bitterness).

2. Soak the fukinoto in cold water, then drain and chop.

3. Heat mirin, sugar, and miso in a pan (using low heat), and add the chopped fukinoto.

Next on veggie racks is the curly-qued zenmai, or royal fern. It grows in woodland environments mostly, and is truly one of the cuter vegetables.

Interestingly, the leaf buds are covered in fleece cotton, and in the past, it was used to make a somewhat waterproof thread and clothing.

Perhaps you’ve enjoyed zenmai on top of soba noodles, or perhaps you like them on their own. If you use fresh zenmai, be aware that they contain a lot of fiber. They are best rubbed clean of any debris, washed, and then boiled with a very small amount of baking soda to break down the fiber a bit. Be sure not to use too much baking soda (only .3%) or its beautiful curl will straighten. Then, for a simple preparation, drain them and season with a small amount of soy sauce and vinegar. Mmmm!

Yet another herald of the coming spring is young sprout of the tsukushi, or, horsetail. The tsukushi is no stranger to spring though, its species of plants is over 100 million years old! Traditionally horsetail has been said to heal ulcers, stop bleeding (when used externally), treat tuberculosis, and help with kidney problems. In addition to being a symbol of spring, it is also a symbol for children, who grow up straight and tall like the tsukushi.

There are many different varieties, and not all are edible. It has a high amount of hard silica, and some varieties are used for scouring pans or for the final polishing process on woodcrafts to give surfaces a smoother finish than sandpaper could. But the young shoots growing by the riverside aren’t quite so abrasive and, after removing the outer shell (hakama) and cooking them, they are safe (and delicious!) to digest. A very popular way of eating them is to stir fry them with eggs, sugar, and soy sauce.

Recipe:
Horsetail stir-fried with egg (Tsukushi no Tamago Toji)

1. Remove the outer shell (hakama). Be careful, as the young stems bend easily.

2. Boil the tsukushi until the stems turn reddish. Then soak in cold water. (This removes some of the bitter plant sap).

3. Cut off the bottom of the tsukushi, leaving 3-4 cm. Gently squeeze the water out of them. You can even eat the tsukushi just like this, with a small amount of soy sauce and bonito flakes (katsuobushi).

4. Heat oil in a fry pan and saute the tsukushi. Add a small amount of fish stock (dashi), soy sauce, and sugar, then pour a beaten egg over the top. Turn off the heat and place a lid on the pan. Be careful not to let the egg cook too much, it's best when about half-cooked.

Enjoy spring vegetable hunting! What things do you look for as sure signs of spring?