Oshizushi (pressed sushi with butterbur), a spring wild vegetable

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)