# Fukinotou-miso (butterbur sprouts with miso) ｜ Our Regional Cuisines

**Cuisine Name**: Fukinotou-miso (butterbur sprouts with miso)

**Region**: Our Regional Cuisines

## Main Lore Areas
Izumo region, Iwami region, etc.

## Main Ingredients Used
butterbur sprouts, white miso, country miso, etc.

## History, Origin, and Related Events
Butterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring. Shimane Prefecture is particularly famous for this wild vegetable, which is abundant in its clean water and fertile land. The arrival of spring is heralded by these sprouts, which can be found growing in rice paddies, mountain forests, city banks, and parks. They are picked by elderly people on their walks, and children on their way home from school. Butterbur sprouts are so common that they grace dinner tables in every household, and some farmers even devote part of their farms to their cultivation. Because they can be frozen and stored, it's easy to procure large quantities of butterbur sprouts and enjoy them year-round. These sprouts can be used in various dishes like tempura, salad, and stir-fry. "Fukinotou miso" is a popular dish made with miso and butterbur sprouts, which is often served with rice and as a snack with alcoholic beverages.

## Opportunities and Times of Eating Habits
In some areas, butterbur sprouts can be found in grocery stores and supermarkets, typically from January until early April. These sprouts grow in the wild on mountain slopes and rice paddies, and it's common for locals to share them with one another. Additionally, during this time of year, other mountain delicacies such as field horsetail, royal ferns, and bamboo shoots are also available to enjoy.

## How to Eat
Choose butterbur sprouts with small, closed buds that are less bitter. These sprouts have a unique bitterness and aroma that can be reduced by cooking them immediately after picking. To prepare them, boil finely chopped butterbur sprouts in hot water with baking soda to remove the bitterness, and then soak them in cold water. Squeeze out the water well and mix the sprouts with white miso, country miso, sake, mirin, and other seasonings. Adjust the miso mixture to your taste, and if it becomes too salty, add sugar. This mixture can be kept refrigerated for a long time. If you want to keep the bright green color of the sprouts, soak them in cold water immediately after boiling. Many restaurants that serve “butterbur sprouts”with miso” prepare them this way for visual appeal.

## Efforts for Preservation and Succession
During the season, butterbur is sold at roadside stands and specialty stores. Some restaurants use frozen butterbur sprouts to make “miso butterbur sprouts” year-round.

## Ingredients
- Butterbur sprouts: 140g
- Roasted sesame seeds: A pinch
- Barley miso: 30g
- White miso: 250g
- Sake: 20cc
- Mirin (sweet cooking rice wine): 20cc
- Sugar: 20g
- Baking soda: Appropriate quantity
- Salt: Appropriate quantity

## Recipe
1. 1. Boil butterbur sprouts in water with salt and baking soda.
2. 2. Squeeze out the water and finely chop.
3. 3. Combine 2 and seasonings, and grind well in a mortar.

## Provider Information
provider : Mr. Masaru Morii, Executive Director, "Shimane Culinary Association"

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