Fuki-no-tō (butterbur flower bud) ✦

Bouton floral de pétasite (fuki-no-tō)

What it is

The flower bud pushes up through the last snow weeks before any stalk is worth cutting, and it counts as the first sansai of the year — in much of Japan it is the plant that announces the season, not a crocus. It comes off the same rootstock as fuki but is bought, priced and cooked as an entirely separate vegetable.

In the kitchen

For tempura do not soak or blanch it: dip the dry bud in cold batter and fry at 170°C, since the bitterness is the dish. For fuki-miso, chop and fry it in oil first, then fold it into miso with sake and sugar off the heat.

Goes with

Miso Junmai sake Hon-mirin Toasted sesame oil Rice Walnut White sugar

Same species

Fuki (butterbur stalk)

In season alongside

Alexanders Mugwort Udo Wild fennel fronds Yomogi Ashitaba

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