Monday, May 8, 2023
This spring wild vegetable, butterbur, was given to me by a local resident who has always been kind to me!

I immediately boiled it to remove the bitterness, then simmered it with fried tofu to make pressed sushi.
Add mixed plum, shiso, young greens, white sesame seeds, and bonito flakes to the sushi rice!
Topped with sweet and sour pickled myoga ginger, seasoned fried tofu, and sesame seeds!!!
Accompany it with blanched komatsuna, boiled red kidney beans, pickled pickled radish, etc.
Enjoy the flavors of spring with this simmered butterbur dish that brings out the aroma of spring!!!
It was delicious ♡ Thank you for the meal!

◇ Interview and text: Ikuko Terauchi (Photography and editing assistance: Noboru Terauchi)
