All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Fuki-miso / Japanese butterbur buds with miso

The bitter taste of early spring: fuki no to, Japanese butterbur buds, are paired with sweet miso. Great on plain steamed rice, with grilled vegetables, and more.


Handful (30-40 g) fuki no to Japanese butterbur buds
2 tbsp miso (Saikyo miso in photo)
1 tbsp sake + mirin
1/2-1 tsp oil


Roughly chop fuki no to, and immediately saute.


When fuki no to is coated with oil, remove from heat, add miso and sake + mirin, and mix well.
Return to heat, and continue mixing on low heat for a few minutes.

Serve as a topping or dip.

  • Cut surfaces of fuki no to darken quickly as they are exposed to air; saute as quickly as possible.
  • Sauteing in oil reduces the bitterness of fuki no to somewhat.
  • Depending on the bitterness of fuki no to and the sweetness and saltiness of miso, adjust the amount of miso, sake and mirin.
  • Other ways to reduce the bitterness of fuki no to include blanching and soaking in water (changing water once or twice) in advance, and adding brown sugar or honey.
  • But don't forget, this is a dish to savor the bitterness and appreciate the season.
  • Recipe for a little sweeter red miso version with walnuts is found here.

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