Udo vegetable an early herald of spring
16:44 JST, February 9, 2022
Koichiro Narukawa, a farmer in Hidaka, Saitama Prefecture, harvests udo vegetable stalks, a symbol of spring’s arrival in Japanese cuisine, in an underground cellar called a muro. Narukawa began growing the udo in a field before transplanting the shoots to the muro, which measures four meters on each side. Pale udo raised in a sunless muro tastes less bitter than aboveground varieties. Udo harvested in the area is sold at supermarkets in the Tokyo metropolitan area and beyond. With its crispy texture, udo is frequently cooked as tempura or added to salads. The harvest of the vegetable typically continues through early April.
"Society" POPULAR ARTICLE
-
Akira Toriyama, Mangaka Known for ‘Dragon Ball’ ‘Dr. Slump,’ Dies at 68 (UPDATE 2)
-
Strong Earthquake Rocks near Tokyo; Saitama and Tochigi Prefectures Observe Lower 5 Quake on Japan’s Seismic Scale of 7 (UPDATE 1)
-
Fuji-Q Highland to Close Do-Dodonpa, Fastest Roller Coaster in the Industry; Enjoyed by 9.3 Million People Since Opening in 2001
-
Two Dead After Avalanche in Southwestern Hokkaido; Victims Believed to be Backcountry-Skiing Foreign Nationals (Update 1)
-
Spring Warmth in Central Tokyo; Winter Chill Expected at Early Next Week
JN ACCESS RANKING