Tsuwabuki (leopard plant)

Farfugium japonicum

vegetable

Tender stalks, peeled, blanched then simmered in soy sauce and sugar (kyarabuki), tasting close to fuki.

Origin

Japan (Kyūshū) and Taiwan

Season (United States)

March to May

Preparation

Always peeled, blanched with the water discarded, then soaked: raw, they contain alkaloids that are toxic to the liver.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its round, glossy leaves stay green all winter in Japanese gardens.