Piiman no gomaae / green pepper in coarsely ground sesame seed dressing

Succulent green pepper in toasted sesame dressing. A light gomaae dish.

Fuki no mazegohan / rice mixed with Japanese butterbur

A variation to enjoy fuki cooked in broth. Cut into small pieces, fuki gives a succulent soft crunch to lightly salted sweet rice.

Warabi, tofu, age no akadashi / red miso soup with bracken, tofu and thin deep-fried tofu

Red miso perfectly matches the clinging texture of warabi. Pair with common ingredients such as tofu and usuage for a great simple companion to a meal.

Rescuing wilting vegetables

Before tossing away tired-looking or wilting greens sitting in your fridge, let's see if we can rescue them.

Fuki no okakani / Japanese butterbur in light broth with bonito flakes

A quick makeover of Japanese butterbur in a subtly sweet light broth. Bonito flakes give an instant boost.

Zukkiini no karashizuke / zucchini pickles with karashi mustard

The sweetness of zucchini is a good match with the pungent spiciness of karashi mustard. A small pickle dish with a clean aftertaste.

Fuki no sattoni / quick-simmered Japanese butterbur in light broth

This fuki dish has a weak flavor at first, and it is a good way to keep cooked fuki for a few days. Fuki slowly absorbs flavor and takes on a full-bodied taste after two days. In the meantime, prepared fuki can be used for a number of dishes.