蕗の薹（フキノトウ）

蕾の状態で採取され、天ぷらや煮物・味噌汁・ふきのとう味噌に調理して食べられる。一般的には花が咲いた状態のふきのとうを食べる事は避けられるが、細かく刻んで油味噌に絡める「ふきのとう味噌」などには利用可能。花は独特の清涼感がある。伸びたフキノトウも葉や花を取り除き、茎の部分を軽く灰汁抜きしたものを肉や刻んだ油揚げ、糸コンニャクなどと一緒に煮付けても美味しい。フキの葉柄よりも柔らかく筋もあまり気にならないので、茹でた後でも硬ければ茎の皮を剥ぐ程度で良い。

It is collected in the form of salmon and can be cooked and eaten in tempura, simmered foods, miso soup, and fukinotomi miso. In general, it is avoided to eat the flowered Fukinoto, but it can be used for "Fukinotato Miso" etc., which are finely chopped and entangled in oil miso. The flowers have a unique cool feeling. It is also delicious to use boiled fukinoto with the leaves and flowers removed, lightly dewatered stems, fried with meat and minced oil, and yarn konjak. Since it is softer than the petiole of Japanese butterbur and it doesn't bother you much, it is sufficient to peel off the stem if it is hard even after boiling.