Beach silvertop
防風 ぼうふう bofu
Also known asbofu, boufuu, isobofu, isoboufuu
No peak season recorded
When it is at its best
In seasonAvailable
How to cook
As a sashimi garnish
Laid beside sashimi with the red stem intact; its distinctive scent suits fish.
Tempura
Stems and leaves fried, which lifts the aroma and adds colour.
Ohitashi
Blanched briefly and steeped in dashi, keeping the scent.
Sunomono
Chopped and dressed with vinegar, which brings out its freshness.
How to choose
Vivid red stems with fresh, deep green leaves, unbroken.
Storage
Sensitive to drying. Wrap in damp paper, seal and refrigerate. Use within two or three days.
Main areas
Good to know
What reaches the market is the cultivated iso-bofu, marked by its red stems. The wild hama-bofu of the seashore has a stronger scent and is prized for sashimi, but little of it is gathered. The Japanese name means warding off colds, and it has long been treated as a medicinal herb.
