Eating Wild Vegetables in Japan
One of the time-honored traditions of the people of Nishiwaga is to forage 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 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, soft texture and a sweet and savory flavor.
Locally sourced ingredients
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!
If this story interested you, the bracken fern sprout everywhere in this area in the months of April and May. We can possibly forage for them and include them in our meal at the Japanese Inn.
Any questions or ready to book a trip?
Go deep, get wet, breathe in the fresh air.
