Tsuwabuki (Edible wild butterbur shoots)
A springtime wild vegetable from southern Kyushu, with a pleasantly bitter flavor.

About Tsuwabuki (Edible wild butterbur shoots)

Tsuwabuki (Farfugium japonicum) is a perennial in the daisy family that grows wild in abundance in southern Kyushu. This edible wild plant is prized for its glossy leaves and distinctive, pleasantly bitter flavor. Its name is said to come from the sheen of its leaves and their resemblance to butterbur, and it has long added color to the Japanese table.

Along with its springlike bitterness, tsuwabuki contains nutrients such as potassium and calcium. Potassium helps the body eliminate excess sodium and is thought to help prevent swelling and regulate blood pressure. Calcium is an important mineral for healthy bones and teeth. Tsuwabuki also contains dietary fiber and is said to help prevent constipation.

For the best flavor, choose fresh stalks that are firm. Tsuwabuki works well in a variety of dishes, including simmered dishes seasoned with soy sauce and bonito, tempura, chanpuru stir-fry, and stir-fried stalks with bonito flakes. Pairing it with bonito flakes or bacon adds depth of flavor, and it also makes a tasty accompaniment to rice. Enjoy the taste of tsuwabuki, a wild vegetable that brings a touch of spring to southern Kyushu.

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