🍱 Stir-fried itadori

“Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wild in the mountains. In some regions, it is called "sukampo" because its center is hollow like bamboo. You can eat them raw on the way to mountain climbing or hiking, but in Kochi Prefecture, they have been eaten in a variety of ways for many years. The sprouts of itadori can only be harvested in spring, but since they can be preserved by salting or freezing, they are very useful as preserved food and are served on the table throughout the year as a side dish in home cooking. One of the dishes, "Stir-fried itadori" is a dish that is still very popular at home.