Umami Recipes

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Sesame Spring Vegetable and Wild Plants

  • Washoku
  • Sesame Spring Vegetable and Wild Plants
4 servings
4 servings

Edible wild plants like taranome, fuki, urui, kogomi and tsukushi are some of the first vegetables to burst forth in spring. Japanese people hope that by eating them they can absorb some of the season's useful vigor. Marinating the vegetables for a while makes their taste harmonize - a dish full of spring.


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Ingredients (4servings)

  • 3.5 ounces (100g) daikon radish
  • 1 ounce (30g) carrot
  • 4 taranome
  • 1 ounce (30g) fuki
  • 2 urui
  • 2 kogomi (sprout of ostrich fern)
  • 8 tsukushi (horse tail)
  • Sesame vinegar (50g roasted sesame, 100cc dashi, 20g sugar, 25cc light soy sauce, 5cc vinegar)
  • pinch of salt
  • pinch of saleratus
  • dashi
  • light soy sauce (shoyu)

Directions

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