Udo is my favorite wild edible plant among all .Normaly it has 2 types, one is picked up in the mountains and the other one is cultivated which is bleached just like white asparagus .We seldom get the first ones at the green grocer so when I found it in April , I was thrilled and my mouth became watery.
When we lived in the country side in Hyogo Prefecture till 2004 , 1 spring my neighbor gave me a few bunches of Udo . They got it when they went for their favorite spot , hiking . They knew I like it so much .So I really miss the green Udo.
It had a very good and strong flavor , I felt spirit of the mountain. After peeling the skin,I immediately have to soak all of it in water with some vinegar otherwise it 'll turn black..
We can eat all the parts of it even the skin and the edge of the stalks and leaves,too.
Udo from the moutain .
Cultivated Udo
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