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山菜

Noto-sansai (edible wild plants of Noto)

Characteristics

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.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site The entire Noto area, Hakusan City
Raw/Cooked Cooked
Serving suggestions Tempura, dressed with miso and vinegar, simmered
Type of dish Japanese/ Western

Recipe

Pasta with udo (wild vegetable) and field mustard topped with grated cheese

Vinegared kinjiso and ostrich fern

Miso soup with thistle