Stir-fried itadori ｜ Our Regional Cuisines

Kochi Prefecture

Stir-fried itadori

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Image provider: Tosa Traditional Food Study Group
Image provider: Tosa Traditional Food Study Group

Main lore areas

The whole prefecture
Main ingredients used

Itadori(Japanese knotweed)

History/origin/related events

“Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wild in the mountains. In some regions, it is called "sukampo" because its center is hollow like bamboo. You can eat them raw on the way to mountain climbing or hiking, but in Kochi Prefecture, they have been eaten in a variety of ways for many years. The sprouts of itadori can only be harvested in spring, but since they can be preserved by salting or freezing, they are very useful as preserved food and are served on the table throughout the year as a side dish in home cooking. One of the dishes, "Stir-fried itadori" is a dish that is still very popular at home.
Opportunities and times of eating habits

Characterized by its acidity and crunchy texture, it is a familiar food in Kochi Prefecture, where it is used in a variety of dishes such as stir-frying, simmered dishes, vinegared dishes, and chirashi-zushi (sushi rice with chirashi). Generally, it is said that the sprouts harvested from April to May are the most suitable for eating. Outside of the harvesting season, the sprouts are pickled in salt or frozen.
How to eat

To prepare Japanese lanternfishes, peel the skin, dip them in boiling water, then immediately put them in cold water and soak them in the water for half a day to a day. This process removes the sourness characteristic of Japanese lanternfishes and makes them easier to eat. For storage, peeled and cut into appropriate lengths, sprinkle with salt, and place a weight on the peeled and peeled cockadoodles.
Salted or frozen fish should be soaked in water to remove salt before storage. After cutting the fish into appropriate lengths, fry them in oil and season them with sugar and soy sauce. Some families add tempura (in Kochi Prefecture, "satsuma-age," deep-fried fish paste, is called tempura), chikuwa, chicken, or other ingredients, making the recipe highly flexible.
If it is overcooked, it loses its crunchiness, so it is cooked quickly and not reheated.
Efforts for Preservation and Succession

Itadori is a wild vegetable that can be easily collected throughout Kochi Prefecture. A long time ago, people ate raw itadori with the skin peeled off as a snack. When it is in season, many raw and pre-processed itadori are sold at supermarkets, direct sales stands, and roadside stations in Kochi Prefecture.

source : Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group

RECIPE

Ingredients (For 4 persons)

Itadori (pre-cooked) 300g
Oil 1 tbsp.
sugar 1 tbsp.
soy sauce 2 tbsp.
dried bonito shavings a pinch
sesame seeds a pinch

How to cook

1. Cut frozen or salted Japanese horned lilies into 4 cm lengths and soak in water to remove salt and acidity.
2. Put oil in a pan and heat slightly, then add the shaved bonito flakes and seasonings, and stir-fry quickly.
3. Add sesame seeds and allow to cool while letting the flavors blend.

Recipe Arrangements

Cut diagonally to release the salt and acidity more quickly. Do not overcook. The crunchiness is important. Do not boil the leftovers, as they will become soft if you boil them again.

provider : "Tosa no Shokutaku, Tosa no Aji, Mama no Aji" (Tosa Traditional Food Study Group), "Tosa no Aji, Furusato no Kitchi" (Kochi Prefecture Lifestyle Improvement Association)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Stir-fried itadori ｜ Our Regional Cuisines

Kochi Prefecture