Koshiabura

Chengiopanax sciadophylloides

vegetable

Tender buds with a resinous scent, fried as tempura or blanched with sesame: the “queen of sansai”.

Origin

Japan

Season (United States)

April to May

Preparation

The small brown sheath at the base of the bud is removed, the bud rinsed, then blanched for a minute or fried; it is eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Taranome is the king of Japanese wild vegetables, koshiabura its queen.