🍱 Fuki no nitsuke

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.