Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Thursday, May 7, 2015

Spring Vegetables 2






Spring Vegetables 2

 Sprouts of Aralia Elata (We call it Tara no me), Ground Ivy (Katakuri), Licorice (Kanzo no ne), Dandelion (Tanpopo), Japanese Knotweed (Itadori), Garlic Mustard, Pepper Cress, Toront Lily and Shepherd's Purse (Nazuna).

 "Wild Plants" represent the food of Spring, we call these wild plants "Sansai".

 When did people begin to eat the wild plants? Perhaps this practice began in early human history while people hunted; they might have also gathered these wild plants. Some wild plants are edible, but some of them are not. There are many poisonous plants among them and some of them look edible. Early humans had to experiment to learn which one is edible and which one is not by eating the plants themselves, discovering along the way which are the most delicious of the edible plants. Thanks go to our ancestors!

 "Ishokudougen" is a way of thinking about eating, which Japanese people commonly do, is healing illness or injuries by yourself through a balanced delicious meal each day. It goes without saying that eating healthily improves the body's ability to resist illness and repair itself more rapidly. This lifestyle has been spreading to first world countries recently. Highly perceptive chefs have started to use this style for their work and has been introduced by many media outlets. The use of wild plants as food will gradually become more recognized.

Photoshoot at Hirohisa