Japanese people are very familiar with these plants, as they appear in the Man-yoshu, Japan’s oldest poetry anthology written more than 1,200 years ago. They are among the ingredients that show that Ishikawa Prefecture is blessed with lush greenery. A variety of edible wild plants grow all over the prefecture. Noto, in particular, is a large production area, with approximately 250 varieties. Among these are butterbur, butterbur sprout, bracken and zenmai (Asian royal fern). When harvesting these plants, people ensure that the roots are left, so as to be environmentally friendly, and to ensure that they will continue to receive the blessings from the surrounding mountains. Butterbur, udo (Japanese spikenard), bracken, etc. are also cultivated in conditions close to the natural environment.
Noto-sansai (edible wild plants of Noto)
|Production site||The entire Noto area, Hakusan City|
|Serving suggestions||Tempura, dressed with miso and vinegar, simmered|
|Type of dish||Japanese/ Western|
Ostrich fern and raw fu dressed with soy sauce and sesame oil
Thick and thin cucumbers simmered in a soy sauce-based broth with ostrich fern
Deep-fried tofu and spring wild vegetables with a thick sauce