Vegetables

Butterbur sprout

ふきのとう　ふきのとう　fukinoto

Also known asfukinoto, fukinotou

At its best in Feb, Mar

Butterbur sprout (fukinoto), Japanese vegetable — Butterbur sprout (fukinoto) is at its best in Feb, Mar. It is in the market from Dec to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Butterbur sprout: Tempura — Tempura

Fried whole, which softens the bitterness and lifts the scent.

Butterbur sprout: Fuki miso — Fuki miso

Chopped and cooked into miso, for rice or dengaku.

Butterbur sprout: Ohitashi — Ohitashi

De-bittered and steeped in dashi.

Butterbur sprout: In dressed dishes — In dressed dishes

With sesame or tofu dressing, where the bitterness meets the miso well.

How to choose

Buds still tight and unopened, in a vivid green and undamaged.

Storage

The bitterness sharpens once it opens. Wrap in damp paper, refrigerate and use soon.

Main areas

Akita
Gunma
Hokkaido
Nagano

Good to know

The flower bud of the butterbur, pushing up as the snow melts, a herald of spring. Its particular bitterness comes from alkaloids and polyphenols, and is thought of as the taste that wakes the body from winter. The bitterness strengthens once the bud opens, so it is used while still tight.

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