1. Prepare the spring vegetables
For this recipe, we will use kogomi, urui, seri, bamboo shoots
and fuki. Other than these vegetables, the dish, of course, will be delicious
by adding nemitsuba, warabi or fukinotou (butterbur sprouts) prepared individually.
● Kogomi is the easiest edible
wild plant to prepare since it doesn’t have much bitterness and can be eaten
by just boiling it. It has a delicate aroma and a rather slimy texture. Cut off
the hard part of the stem and then cut in half. Boil briefly in salted water.
● Urui also called “gibooshi” is like kogomi, an edible wild
plant easy to eat. It has sweetness and slimy texture like wakegi (green onion). You
can find cultivated ones at supermarkets recently, which has less bitterness
and easy to eat. Take off the outer leaves and boil briefly in salted water from
the stem first.
● Seri is well-known as one of the seven spring herbs and is
perhaps the most easiest of the edible wild plant to find in supermarkets. The
aroma and texture of seri is delicate and you need to be careful not to over
boil. Just boil briefly in salted water and immediately rinse with cold water
and allow the vegetable to cool.
● Cut the boiled bamboo shoots into bite-size pieces.
● Boil the fuki and remove the threads and cut into 3cm lengths. You can also
cut it diagonally to make it look better.
2. Remove excess water and dip in the sauce
Squeeze seri and urui and cut into 3 cm lengths. It is important
to squeeze the vegetables again after cutting it then put it in a container. Next,
remove excess water from kogomi and fuki gently with a towel, as these vegetables
cannot be squeezed.
After all the spring vegetables are prepared, place them in
a container and cover with the ohitashi sauce and leave for several hours. The
best time to eat would be from after 2 to 3 hours until the next day.
the kinome sprouts on top to taste. Once you eat, you will experience a variety
of textures and aromas of the vegetables making this ohitashi a very rich dish.
（レシピ・写真： 冨田唯介 英訳： 中西 直）