Fuki no to no pesuto / Japanese butterbur bud pesto

A faintly bitter pesto sauce to welcome the arrival of spring.

Whole recipe (approx. 285 g):
1,304 calories; 13.1 g protein; 131.2 g fat; 23.1 g carbohydrate; 12.9 g net carbs; 552 mg sodium; 0 mg cholesterol; 10.2 g fiber

1 tbsp (16 g):
73 calories; 0.7 g protein; 7.4 g fat; 1.3 g carbohydrate; 0.7 g net carbs; 31 mg sodium; 0 mg cholesterol; 0.6 g fiber

Fuki no to no amazu-zuke / Japanese butterbur buds marinated in sweetened rice vinegar

Another simple way to enjoy this early spring treasure. Sweet, sour, and faintly bitter. A great little accent for any meal or bento!

Whole recipe (6 fuki no to butterbur buds):
26 calories; 1.2 g protein; 0 g fat; 5.7 g carbohydrate; 2.7g net carbs; 31 mg sodium; 0 mg cholesterol; 3.0 g fiber

1 fuki no to butterbur bud:
4 calories; 0.2 g protein; 0 g fat; 1.0 g carbohydrate; 0.5 g net carbs; 5 mg sodium; 0 mg cholesterol; 0.5 g fiber

Fuki no to-iri iritamago / scrambled egg with Japanese butterbur buds

An easy way to enjoy the bitterness of early spring. While plain-tasting oil is the usual choice for iritamago scrambled eggs, below it is cooked with toasted sesame oil for extra aroma. Oil and eggs soften the bitterness in general, yet fuki no to butterbur buds can be overwhelmingly bitter, depending on climate, time from harvest, etc. If unsure, first try only half of the specified amount, or soak them in water for at least one hour (or blanch if in a hurry; see Notes). Iritamago can be served as is. The photo below shows my favorite way -- a topping for plain steamed rice.

1/2 of recipe (steamed rice excluded):
92 calories; 6.6 g protein; 6.3 g fat; 1.5 g carbohydrate; 5.7 g net carbs; 116 mg sodium; 214 mg cholesterol; 0.6 g fiber

Fuki no to no tempura / Japanese butterbur bud tempura

One of the most common ways to enjoy fuki no to. Leaving out the egg, a typical tempura batter ingredient, delivers the clean, straightforward taste of these early spring buds.

Fuki-miso, kurumi iri / Japanese butterbur buds with red miso and walnuts

A red version of fuki-miso. Walnuts add extra depth, texture and a mild flavor. This dish is aromatic rather than bitter. Great with plain rice or sake! A favorite of Tom's.

Fuki no to no agebitashi / deep-fried Japanese butterbur buds marinated in light broth

A rich ohitashi dish with deep-fried fuki no to.

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.