Erythronium japonicum

Japanese Name: Katakuri

Edible Uses of Katakuri

① Harvesting Katakuri Starch

In the past, starch was extracted from the bulbs of Katakuri to produce "Katakuri-ko" (Katakuri starch). However, most of the "Katakuri-ko" available on the market today is actually made from potato starch, making authentic Katakuri starch extremely rare.

② How to Eat the Young Leaves and White Roots

Katakuri is not only valued for its roots but also for its edible leaves and flowers. When harvesting the leaves, hold the base firmly and gently pull them straight up to keep the white root intact.

• Tempura: Enjoy the crispy texture and subtle sweetness.

• Simmered or Sugar-Stewed: Enhances the natural sweetness, creating a refined taste.

• Mixed with Rice: Adds a fragrant, spring-like aroma to rice dishes.

• Dressed Dishes & Boiled Greens: Lightly boil the white roots, leaves, and flowers, then cool them in water and season with ponzu or sesame sauce for a delicate flavor.

• Salad: Can be eaten raw, providing a refreshing, crisp texture.

③ Storage Method

Blanching and refrigerating Katakuri allows for later use in dressed dishes or soups.

Traditional Knowledge of Katakuri

According to Tanka Natsu, a woman born in the Taisho era (1912–1926), “Katakuri harvested in June is a high-quality food, and its roots serve as a remedy for stomach ailments.” It is believed that Katakuri roots aid digestion, and they were traditionally used in folk medicine.