Fuki (butterbur stalk) ✦

Pétiole de pétasite du Japon (fuki)

What it is

Fuki is one of the few vegetables domesticated in Japan itself rather than brought in from the continent, and the Akita variety throws leaves wide enough to shelter a child under. The part eaten is the leaf stalk, cut from March to May, and it is inedible until it has been de-bittered: rolled in salt on the board, blanched, then peeled while still hot.

In the kitchen

Do the salt rolling, itazuri, before blanching, not after — it bruises the skin so the strings lift away in one pull. Peel the stalks while they are still hot; cold, the skin welds back on and takes the flesh with it.

Goes with

Katsuobushi (dried bonito) Usukuchi shoyu Hon-mirin Junmai sake Toasted sesame oil Bamboo shoot Kombu

Same species

Fuki-no-tō (butterbur flower bud)

In season alongside

Dandelion greens Nanohana (rapeseed blossom) Sencha Yomogi Ashitaba Barbe de capucin

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