Tsuwabuki

About Tsuwabuki

Tsuwabuki (earthworm) is a perennial herb in the Asteraceae family that often grows naturally in southern Kyushu, and is an attractive wild vegetable with glossy leaves and a unique bittersweet flavor. The origin of its name comes from the glossy shine of the leaves and their appearance similar to butterbur, and they have been adding color to dining tables since ancient times.

Along with the bittersweet taste that makes you feel spring, tsuwabuki contains plenty of nutrients that are good for the body. In particular, it is a wild vegetable that contains a lot of potassium and calcium, and is useful for maintaining health. Potassium plays a role in excreting excess salt from the body, and is expected to be effective in preventing swelling and regulating blood pressure. Calcium is an important mineral that supports bone and dental health, and is essential for building a strong skeleton. Also, since tsuwabuki is rich in dietary fiber, it is said to be good for preventing constipation.

When cooking, choose fresh ones with firm stems to further enhance the flavor. Tsuwabuki goes well with a variety of dishes, such as tosani, tempura, champloo, and stir-fried okaka, and its bittersweet flavor brings depth to any recipe. If you combine it with dried bonito flakes or bacon, the umami deepens and is perfect as a companion to rice. Please enjoy the taste of “Tsuwabuki (stone mackerel),” which makes you feel the breath of spring in southern Kyushu.

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