Ashitaba
明日葉 あしたば ashitaba
Also known asashitaba
At its best in Mar, Apr, May
When it is at its best
In seasonAvailable
How to cook
Tempura
The leaf spread open and fried, which softens the bitterness and lifts the scent.
Ohitashi
Blanched briefly and steeped in dashi, keeping its distinctive aroma.
Stir-fried
It goes well with oil, which tempers the bitterness.
Green juice
The leaves pressed for juice. Known as a health food.
How to choose
Thick, deep green leaves on sturdy stems. Yellow sap at the cut end means it is fresh.
Storage
Wrap in damp paper and refrigerate standing upright. Use within two or three days.
Main areas
Good to know
The name comes from its vigour: pick it today and a new shoot appears tomorrow. It grows wild on the coasts of the Izu Islands and the Boso Peninsula, and is known as a speciality of Hachijojima. The yellow sap from a cut stem contains polyphenols.
