Monday, May 8, 2023
Butterbur, a spring wild vegetable, was given to us by a town resident who has been a regular customer of ours!
I immediately boiled it, removed the scum, simmered it with fried bean curd, and made pressed sushi.
Sushi rice with mixed ume-jiso/wakana, white sesame seeds, and bonito flakes!
Topped with sweet pickled myoga, seasoned fried tofu, and sesame seeds!
Accompanied by soaked komatsuna (Japanese mustard spinach), boiled kidney beans, and sakekasu-zuke (pickled dumpling).
Enjoy the aroma of spring with this butterbur stew!
It was delicious ♡ Thank you for the food!

◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)
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