Fuki no to蕗の薹 Butterbur Scape and Fuki 蕗 Stem (willd edible plant 5)

In the early spring we can find the scapes  of the butterburs on  the ground in the countryside.They have strong bitterness so we deep fry  or after boiling we fry with Miso and Mirin(sweet Sake)　 . 'Fuki Miso" goes  well with white rice .

After they grow in late April or  May  , we eat their  stems after boiling .We peel the skin and season them with soy sauce , salt, Mirin (sweet sake ) and soup stock.
We do appreciate these kinds of vernal  wild edible plants, which show how we welcome spring after the cold winter in Japan.

This technique is Ao-ni(青煮） which　is  still  green  even after boiling.