Vegetables
Butterbur
フキ ふき fuki
Also known asfuki
At its best in Mar, Apr, May
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nimono (simmered in dashi)
Parboiled then simmered in dashi.
Kyarabuki (butterbur simmered in dark soy)
Simmered down in dark soy sauce.
Stir-fried
Goes well with oil.
Fuki miso (butterbur bud paste)
Butterbur buds sautéed with miso.
How to choose
Stalks that are not too thick, bright green and taut, with a fresh cut end.
Storage
Parboil, peel, and keep submerged in water in the fridge. Use within two or three days.
Main areas
Good to know
One of the few vegetables native to Japan. The flower bud that appears in early spring is fuki-no-to.
