A Sea of Fuki


Took our first trip this year up to some of the back mountain fields where the best sansai grow. We weren’t disappointed – except that we had not brought enough bags. The fukinoto were unbelievablly big and soft and they stretched for as far as the eye could see. We will have to make another trip tomorrow as the conditions change very quickly. A field full of perfect buds one day may all be opened and past their prime the next.


Since Tomoe is using them for baking, however, and not tempura, we have the luxury of being able to use fully opened flowers as well.


Seeing all these wild vegetables makes me wonder why I even bother with the bike trips or other work, and why people complain that there is no work for young people in the countryside. If we set the goal, and dedicated spring for picking and processing wild veggies only, no other distractions, we could make enough to coast through the rest of the year, and we are seriously tempted to do that next year, so if you are looking for a bike trip, better sign up this year.


2 replies on “A Sea of Fuki

  1. Been lovin seeing all these veggie pics. makes me curious to see how they taste.

    How is fuki traditionally prepared ? is it bitter or sweet ?

    It amazes me to see such bounty.

    Meanwhile, I was just at the garden shop pu more shiso for a friend..haha.

    aloha !

  2. amazing. I have to agree with you that I see a field of dollar signs. is there any mushroom foraging around where you live besides nameko?

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