Owari area

Japanese butterbur

Fuki (butterbur) grows wild in fields and mountains throughout Japan, from Hokkaido to Okinawa, and has been eaten since the Heian period. Most of the butterbur distributed today is "Aichi Wase Fuki," a traditional vegetable of Aichi Prefecture.
The Chita Peninsula is a major production center of Aichi early-blooming butterbur, and its history dates back to the middle of the Meiji period. It was discovered in what is now Tokai City, and spread to the surrounding areas because of its quick leaf growth, thick stems, and good aroma. The Chita Peninsula has no major rivers, which has been a challenge for agriculture, but with the construction of the Aichi Irrigation Canal in the Showa period, the harvest became more stable. Currently, "autumn butterbur" is harvested from October to January of the following year, and "spring butterbur" is harvested from February to May.
Aichi Prefecture, which is one of the top producers of butterbur in Japan, is also familiar with dishes using butterbur. One of the most popular dishes is "fuki no nitsuke" (stewed butterbur). The stems of Aichi early-blooming butterbur are very thick, so its crunchy texture can be enjoyed.

In spring, when fuki becomes more commonly available in stores, it is prepared at home. The seasoning differs slightly from household to household.

When using fresh fuki, be sure to remove the acrid taste first. After that, cut into 4 cm lengths and simmer in dashi broth. Some people add miso (soybean paste) to the broth.
But if it is not prepared properly, it will have a strong bitter taste. It also contains natural toxins, so it is important to prepare it thoroughly first. To remove the acrid taste, sprinkle a little salt on the blowfish, and then slice the seaweed. Then, boil it in plenty of boiling water for a few minutes, cool it under running water, and remove the muscle.

Even today, the dish is prepared at home in the spring, and is also served at school lunches.