top of page

Wild vegetable introduction

We will also introduce the characteristics of wild vegetables, recommended dishes, and their effects.

​Don't just eat it, learn about its characteristics and enjoy the taste of spring even more.



Season: Around April
(As of 3/27, it is starting to appear a little)

​Recommended dishes: Tempura, butterbur miso, oil and vinegar pickles

It is so effective in preventing aging that it is called the “vitamin of rejuvenation.”

Contains vitamin E, calcium, and potassium, which helps maintain normal blood pressure.

​The ``bitterness'' of butterbur is said to eliminate fat and toxins that accumulate in winter.

It is said that it is the first thing bears eat after waking up from hibernation.



Season: April to May

​Recommended dishes: Tempura, ohitashi, sesame dressing

​ Antioxidant effect, anti-carcinogenic effect, aids collagen synthesis

It is said to have the effect of preventing spots and wrinkles.

​ Also, there is no need to remove the scum and it is easy to cook.


cod bud

Season: End of May to June

​Recommended dishes: Tempura, ohitashi, sesame dressing

​“King of Wild Vegetables”

Preventing high blood pressure, eliminating swelling, and preventing diseases such as arrhythmia

​ It is also said to relieve constipation and increase metabolism.


Season: Around May

​Recommended dishes: Dip in miso/aemono

The appearance and smell are similar to chives.

Calcium, magnesium, etc., build and strengthen bones

​It is said to be effective in maintaining health.


​Koshi oil

Timing: End of May

​Recommended dishes: Tempura, ohitashi, mixed rice

"King of Wild Vegetables"

It has effects such as lowering blood pressure, improving constipation, and antioxidant effects.

​ is said.

root-curved bamboo

Season: End of May to June

​Recommended dishes: Mackerel with miso soup, egg roll, grilled in foil

Also called "Bamboo Princess".

Although it is called bamboo, it is actually young bamboo shoots.

It is characterized by its lack of bitterness and good texture.

​It is said to regulate the function of the stomach and intestines and speed up the healing of wounds.



Season: May to June

​ Recommended dishes: Stir-fry, Aemono, Miso soup

It is characterized by its crunchy texture.

Also used in Chinese medicine, it has anti-perspirant, antipyretic, analgesic, and anti-inflammatory properties.

​It is said that it also has the effect of restoring physical strength and relaxing.


Season: May to June

​ Recommended dishes: Boiled dishes, dressed dishes, stir-fried dishes

It is used in dishes that take advantage of its texture and aroma.

​It is said to be good for preventing lifestyle-related diseases and colds.



Season: April

​Recommended dishes: Ohitashi, stir-fry, tempura

Wild vegetables that enjoy their "slimy" texture.

Protects gastrointestinal mucosa, restores immunity, prevents blood clots

​It is said to have a fatigue recovery effect.

snow carrot

Timing: Around mid-April

​Recommended dishes: Juice, miso mayo, soft serve ice cream

Although it is a little different from wild vegetables, it is a representative spring ingredient in Iiyama.

Crispy texture and fresh and refreshing taste

​It is characterized by its sweet taste.



Season: From around May

​Recommended dishes: Mayonnaise, fried bacon, tempura

We suck up groundwater, including mineral-rich snowmelt water,

​It is also sweet and delicious due to the difference in temperature between morning and evening and during the day.

bottom of page