Butterbur sprout is one of the message of Spring. We can find this plant under the snow end of the winter. Though, my hometown doesn't get much snow, so we just see it on the ground.
This plant is little bit bitter fravor, but we think that is the Spring taste. It is tasty if you cook with soy sauce or tempura. We chose to have tempura.
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Butterbur sprout tempura with ground raddish.
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Mother and I fixed Vegitable tempra for dinner.
It was big portion of tempura for 2 persons, but we ate them all:))
Those were Butterbur sprout, Mushroom, Squid and Asparagas.
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3 comments:
Yoko, The butterbur sprout tempera looks exquisite! How clever you are and how I wish I could have a taste for my lunch. I wonder if I can get butterbur sprout at HMart, or maybe spinach?! Thanks for the lovely recipe and perfect photograph. You go girl! Love, Ginny
Hi, Ginny
I'm glad I could tell you something new:)
HMart or Sakura Square might have butterbur sprout. If you have chance to visit there, please ask clerk. Thanks!
Hi. I found you by searching butterbur. I live in Seattle and someone gave me ButterBur(Fuki) and cooked stem as Nimono and Leaves for Tsukudani. I haven't eaten Fuki for years and it was bitter but reminds me the taste of Spring in Japan. I got the recipes from Japanese cookpad and will write the blog soon.
In Seattle, a lot of edible braken(Warabi) grow around parks and by the road as well. Far we live from Japan, more we do and eat Japanese traditional things.
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