Fuki no nitsuke ｜ Our Regional Cuisines

Aichi Prefecture

Fuki no nitsuke

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Image Source : SHUN GATE, a website for disseminating information on Japanese food culture
Image Source : SHUN GATE, a website for disseminating information on Japanese food culture

Main lore areas

Owari area
Main ingredients used

Japanese butterbur

History/origin/related events

Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is "Aichi Wase Fuki," a traditional vegetable of Aichi Prefecture.
The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, "autumn butterbur" is harvested from October to January of the following year, and "spring butterbur" is harvested from February to May.
Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed.
Opportunities and times of eating habits

In spring, when fuki becomes more commonly available in stores, it is prepared at home. The seasoning differs slightly from household to household.
How to eat

When using fresh fuki, be sure to remove the acrid taste first. After that, cut into 4 cm lengths and simmer in dashi broth. Some people add miso (soybean paste) to the broth.
But if it is not prepared properly, it will have a strong bitter taste. It also contains natural toxins, so it is important to prepare it thoroughly first. To remove the acrid taste, sprinkle a little salt on the blowfish, and then slice the seaweed. Then, boil it in plenty of boiling water for a few minutes, cool it under running water, and remove the muscle.
Efforts for Preservation and Succession

Even today, the dish is prepared at home in the spring, and is also served at school lunches.

RECIPE

Ingredients (For 4 persons)

Japanese butterbur (boiled in water) 200g
[A] Dashi stock 150ml
[A] White soy sauce 1 tbsp. or more
[A] Sake 1 tbsp.
[A] Mirin 1 tbsp.

How to cook

1. Sprinkle salt on Japanese butterbur and scrape the surface with a chopping board.
2. Boil water in a frying pan, boil 1 for 5 minutes, remove from cold water, peel thin skin carefully, and cut into 4 cm lengths.
3. Bring A to a boil in a pan, add 2, cover with a lid, and simmer for 10 minutes. Let cool in the boiling water.

Recipe Arrangements

Butterbur tastes better when it is fresh and in season. If using raw ingredients, it is important to remove the scum thoroughly.

provider : Jiyugaoka Cooking Studio Co.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Fuki no nitsuke ｜ Our Regional Cuisines

Aichi Prefecture

Fuki no nitsuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook

Recipe Arrangements