Shiode

Smilax riparia

vegetable

Young shoots of a smilax, tasting of green asparagus, blanched or as tempura.

Origin

Japan and Korea

Season (United States)

April to May

Preparation

The new shoots are picked, a finger to a hand long, and blanched for a minute; tendrils and leaves are eaten with them.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Japan they say it surpasses cultivated asparagus: its harvest lasts barely two weeks.