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  7. Itadori no Nimono (Simmered Japanese knotweed)

Itadori no Nimono (Simmered Japanese knotweed) ｜ Our Regional Cuisines

  • Nara Prefecture

    Itadori no Nimono (Simmered Japanese knotweed)

Itadori no Nimono (Simmered Japanese knotweed)

Related images
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  • Itadori no Nimono (Simmered Japanese knotweed)
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    Image source: Non Profit Organization "Nara Food Culture Research Group"

  • Itadori no Nimono (Simmered Japanese knotweed)
    DOWNLOAD

    Image source: Non Profit Organization "Nara Food Culture Research Group" Itadori

  • Main lore areas

    Yoshino mountainous Area and other Areas in the Nara Prefecture

  • Main ingredients used

    Itadori (Japanese knotweed), Soy sauce, Mirin (=sweet rice wine) etc.

  • History/origin/related events

    Itadori is a perennial herb of the Polygonaceae family that grows wild throughout Japan and is an indispensable spring wild plant. It is also called "gonpachi" and "sukampo". The Shimokitayama Village History (compiled in 1973) states that people in Shimokitayama Village, Yoshino County (Kinari no Sato) have long favored eating "gonpachi". The origin of the name "itadori" comes from the fact that when one is injured, rubbing it into the affected area can relieve pain. Itai means pain, tori means remove, hence the name "itadori".
    Itadori has a strong acrid taste and acidity, so it is used for cooking after removing the acrid taste.
    Once the acrid taste has been removed, it can be preserved for a week in the refrigerator or for a long time in a barrel in salted water. It can be used in a variety of dishes such as stir-fried, boiled, and deep-fried. In some regions, it is cooked and served with rice. It is eaten throughout the prefecture, but especially popular in the mountainous areas of Yoshino.

  • Opportunities and times of eating habits

    Because the stems of itadori become hard as they grow, they are gathered when new shoots emerge in mid-April to early May and preserved in salted water.

  • How to eat

    Bring a large pot of water to a boil, soak the itadori for a few seconds, and peel them while they are hot. Immediately after peeling, soak in water and leave overnight to remove the acrid taste. Then it is ready for cooking.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is eaten as a wild vegetable that can be gathered in spring.

RECIPE

Ingredients (4 servings)

  • Itadori 400g
  • Bonito flakes 20g
  • Oil As needed
  • [Seasoning A] Soy sauce 1 tbsp.
  • [Seasoning A] Mirin (=sweet rice wine) 1 tbsp.
  • [Seasoning A] Sugar 1 tbsp.

How to cook

  • 1. Boil a large pot of water and soak itadori in the water for a few seconds, then peel them while they are still hot. Immediately soak in water and leave overnight.

  • 2. Cut itadori into 4-5 cm lengths.

  • 3. Saute itadori in oil, season with seasoning A, and finally sprinkle with bonito flakes.

provider : "Nara Prefecture's Collection of Local Recipes ~ Growing up healthy as Yamato Children~" (Nara Prefectural Board of Education)

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

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