🍱 Mizu-tataki / Tororo

The Ou Mountains at the border of Akita and Iwate prefectures has a very cold and snowy climate. In this area, diverse types of “sansai” (=wild mountain vegetables) grow in the spring, and mushrooms and freshwater fish are available in the autumn. “Mizu” (=wild nettle) is a wild mountain vegetable that grows in clusters along streams of mountainous areas where the water is clear. The leaves of the vegetable are a dark green and the stem becomes reddish closer to the root. “Mizu-tataki” is made by tapping and chopping the red root part of “mizu” (=wild nettle) and seasoning it with miso and soy sauce. The stem of the vegetable is soft and moist, and its texture is slimy yet crunchy. It has a simple taste and can be used for many types of dishes. The stickiness of the vegetable is enhanced when it is tapped and cut, and the reddish part is most sticky. It is harvested between the months of May and October and is most delicious during the spring and summer. Local people harvest the vegetable in June when it is soft and blanche it or make “mizu-tataki / tororo” and freeze it to eat later.