One of the time-honored traditions of the people of Nishiwaga is the foraging of mountain vegetables during the months of April to May. The Warabi (bracken fern) in particular is plentiful and ends up on the plates of many Nishiwaga residents. Typically soaked in water to remove its bitterness and boiled and seasoned with simple seasoning like dashi or soy sauce. After being boiled or sauteed, it has a well-balanced scrumptiousness and soft texture and a sweet and savory flavor.
The bracken fern powder is also used in Nishiwaga’s delicious Japanese confection, the Warabi Mochi. Only 5% of the starch from the root is extracted to what eventually becomes the finest quality bracken fern powder. Dismissing methods of mass production, the local confectionaries in this region take a meticulous approach to stabilizing the starch for an entire year before completing the Nishiwaga Warabi Mochi. Paired with a cup of green tea or coffee, there is no better afternoon snack!
