Bracken shoot
わらび わらび warabi
Also known aswarabi
At its best in Apr, May
When it is at its best
In seasonAvailable
How to cook
Ohitashi
De-bittered and steeped in dashi, which draws out its slipperiness.
In dressed dishes
Dressed with sesame or miso, for a scent that speaks of the mountains.
Takikomi gohan
Chopped and cooked with rice, carrying the scent of spring.
In soup
As an ingredient in miso soup, lending the broth body.
How to choose
Tips still tightly curled, on thick straight stems with a fresh cut end.
Storage
It must be de-bittered. Steep overnight in hot water with baking soda or wood ash, then keep in water in the fridge.
Main areas
Good to know
It is never eaten without first drawing out the bitterness: steeped overnight in hot water with baking soda or wood ash, then the water changed in the morning. Starch from the rhizome is true warabi flour, the original base of warabi mochi, though it is now scarce and costly.
