Vegetables
Udo
ウド うど udo
Also known asudo
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
Dressed with vinegared miso
Peeled and cut into strips.
Kinpira (julienned and stir-fried)
Made with the peel so nothing is wasted.
Tempura
The tips are fried.
Clear soup
Added to soup for its aroma.
How to choose
Straight white stalks with dense fine hairs and an even thickness.
Storage
Light toughens it. Wrap in newspaper and keep somewhere cool and dark. Once cut, soak in vinegared water.
Main areas
Good to know
Mostly grown underground without light. Tachikawa in Tokyo is a notable growing area.
