Ubayuri (giant lily bulb)

Cardiocrinum cordatum, C. giganteum

root

Bulbs of a large wild lily, pounded and washed to extract a starch that the Ainu dried into cakes (turep).

Origin

Japan (Hokkaidō) and Sakhalin; the Himalayas for the giant lily

Where to find it

In the damp undergrowth of Hokkaido and northern Honshu.

Season (United States)

July to August

Preparation

The fresh bulbs are also eaten cooked, boiled or roasted.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Each plant flowers only once, after several years, then dies: its small bulbs take over.