Dogtooth violet (katakuri)

Erythronium japonicum

root · flower

A small woodland plant whose bulb gave katakuriko starch; in spring, its leaves and flowers are eaten blanched.

Origin

Japan

Where to find it

In the beech woods and mountain undergrowth of Japan, where its mauve flowering draws walkers.

Season (United States)

March to May

Preparation

Leaves and flowers are blanched for a minute, cooled in cold water, then seasoned, as ohitashi or in a salad.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The “katakuriko” sold today is almost always potato starch: the real thing has become a luxury.