Enjoy the coming of spring

(todoroki toshirou) #1

We go to the mountain to take various kinds of edible wild plants and Mountain herbs

We taste the taste of spring

Tempura and wild vegetable side dish and pickles




The dining table is full of spring green

(Adam Trahan) #2

Sansai, mountain vegetables.

(David Walker) #3

Looks yummy. Still a bit cold here for many spring time wild vegetables.
My wife found some wild onions yesterday growing at the edge of my yard, and heard someone on the radio yesterday mention ramps were emerging, but I have not yet seen people selling them roadside. Apparently not yet ramped up to full growth.


However, they are a bit too strong for my taste.

I do make namasu and tsukemono at home fairly often but from store purchased vegetables.

(todoroki toshirou) #4

Maybe the same wild vegetable?

Japan name = 行者ニンニク




Taste of leek and garlic :heavy_heart_exclamation:

(Gressak) #5

I will be over for dinner. Looks tasty.

(Peder) #6

Yes, that is correct.


(todoroki toshirou) #7

Thank you
I am happy to feel the same spring taste

(David Walker) #8

Yest indeed, they look the same, and probably are the same. Kind of amazing how same plants grow all over the world.

(however, I should also mention at a mushroom club meeting a few years ago one of the presenters, Tom Volk, I think, explained how there were mushrooms in the USA and in Europe that had both been named as different species of chanterelle for hundreds of years, because they looked nearly the same, tasted about the same. But with dna a testing it was found some of them were not chanterelle at all, and are a separate species of mushrooms, they just looked like chanterelle)

Also called (アイヌネギ)(Ainu negi) Ainu green onion.
But perhaps slightly different plants.



Anyway, lots of interesting Japanese style recipes using them can be found with searching the internet with
行者にんにく レシピ 1 位 (recipes first place)

These two looked yummy:

行者ニンニクと豚バラ肉の炒め物 レシピ・作り方
gyōja nin’niku with pork belly

行者にんにくのしょうゆ漬け レシピ・作り方
gyōja nin’niku pickled in soy sauce