Hatiku – cooked young shoots of Phyllostachys nigra var. henonis with young leaf of Zanthoxylum piperitum, which is also edible
Here in Pennsylvania, spring is earlier than in northern Japan where the winter is long and cold. The Petasites flower is up and I have already tasted it for this spring. I shared it with some international students and Japanese friends. It tastes a little bit bitter but I feel spring has come. I made Fuki miso paste, tempura, and used it for miso soup topping.
Cooking native Japanese plants
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Table of Contents for the Digital Edition of Rock Garden Quarterly Summer 2012