Mizu

Elatostema involucratum, E. umbellatum

vegetable

Tender, slightly slippery stems from damp woodland, blanched, pounded into “tataki” or stir-fried.

Origin

Japan

Where to find it

In Tohoku, northern Japan, it is sold in bunches in summer at roadside markets.

Season (United States)

May to September

Preparation

The leaves and the thin skin of the stem are removed, then it is blanched for a minute; it turns bright green and slippery.

Molecules

In small amounts, not counted Mucilages · Insoluble fibers

Did you know?

It grows beside mountain streams: its name means “water”.