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Index
Cover Page
Title Page
Copyright
Dedication
Contents
Introduction
Essays on Eating Wild
Map of Japan
1 Common Weeds and Woodland Wonders: The First Greens of Spring
2 Tree of Life: The Rise and Fall of the Japanese Horse Chestnut
3 Feast and Famine: The Split Personality of a Globe-Conquering Fern
4 The Tallest Grass in the World: Tales of Bamboo Wild and Tame
5 Seasons of the Sea: A Vanishing Tradition of Wildcrafted Seaweed
Conclusion
Endnotes
Guide to Plants
Ashitaba
Chishimazasa
Fuki
Gyoja ninniku
Icho, Ginnan
Itadori
Kajime
Kogomi
Koshiabura
Mitsuba
Mozuku
Myoga
Nirinso
Onigurumi
Oubayuri
Sansho
Sugina
Tara-no-ki
Tengusa
Wakame
Warabi
Wasabi
Yama-udo
Yamaguri
Yomogi
Zenmai
Recipes
Simple gingery dressing
Triple sesame dressing
Basic soup stock
Vegetarian soup stock
Instant alpine leek miso soup
Clear soup with field horsetail shoots
Yuri Oriyama’s mackerel and bamboo shoot soup
Simple seasoned flaccid anemone
Japanese horseradish leaves in seasoned vinegar
Daylily leaves and wakame in vinegar-miso sauce
Koshiabura with sesame-mayonnaise
Ostrich-fern fiddleheads with ground walnuts
Quick-simmered bracken fiddleheads with deep-fried tofu
Sweet and salty butterbur stems
Sautéed myoga
Soy-sauce-braised ashitaba stems
Wild chervil with soft-set eggs
Rolled omelet with wild vegetables
Savory egg custard with ginkgo seeds
Wild tempura with Reiko Hanaoka’s chickweed salt
Quick sweet-and-sour myoga pickles
Miso-pickled Japanese spikenard
Soy-pickled alpine leeks
Rice with ashitaba
Rice porridge with seven wild greens
Acknowledgments
Names of Edible Plants
Selected Bibliography
Index
Back Cover
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