Vegetables

Taranome (angelica tree shoots)

タラの芽　たらのめ　taranome

Also known astaranome

At its best in Mar, Apr, May

Taranome (angelica tree shoots) (taranome), Japanese vegetable — Taranome (angelica tree shoots) (taranome) is at its best in Mar, Apr, May. It is in the market from Jan to May.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Taranome (angelica tree shoots): Tempura — Tempura

Trim the tough base and fry whole; the classic way to eat it.

Taranome (angelica tree shoots): Shiraae — Shiraae

Boiled and dressed with mashed tofu.

Taranome (angelica tree shoots): With bacon — With bacon

Halved and sautéed with bacon.

Taranome (angelica tree shoots): Ohitashi — Ohitashi

Briefly boiled, with dashi soy and bonito flakes.

How to choose

Fat, short, plump buds whose leaves have not opened too far.

Storage

Wrap in damp paper against drying, refrigerate and use soon.

Main areas

Yamagata
Niigata
Gunma

Good to know

The young shoots of the Japanese angelica tree, a relative of ginseng, called the "king of wild greens". They have a soft, slightly chewy texture, a mild bitterness and a rich flavour. Those on sale from winter to early spring are forced indoors from cut branches; wild shoots are gathered in the mountains in April and May.

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