Butterbur
Butterbur (Fuki: ふき)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Aichi-ken, Gunma-ken, Osaka-fu
Recommendation.
Boiled and mixed with various sauces as aemono. Boiled and soaked in stock as ohitashi. Simmered in thick sauce as tsukudani (salt-sweet preserves). Sauteed or fried as tempura.