Picris hieracioides subsp. japonica

Japanese Name: Kōzorina (Hieracium umbellatum, Asteraceae Family)

Edible Uses of Kōzorina

In early spring, the young leaves of Kōzorina can be enjoyed in various ways. They are delicious when lightly boiled and used in ohitashi (blanched greens), aemono (seasoned side dishes), sunomono (vinegared dishes), or as an ingredient in miso soup. The leaves also pair well with oil and can be deep-fried as tempura or stir-fried.

Toshio Honma (born in 1960) recalls, "My grandmother and father used to say it was delicious, but I have never tried it myself. It grows abundantly along rice field embankments and roadsides, so I’d like to try it one day."

This reminds us of the importance of passing down knowledge about edible wild plants to future generations.

Kōzorina Ohitashi (A Simple, Traditional Dish)

Ingredients (Serves 2)

• 100g young Kōzorina leaves

• 2 tsp soy sauce

• Katsuobushi (dried bonito flakes), as desired

Instructions

1. Lightly blanch the young Kōzorina leaves and soak them in cold water.

2. Squeeze out excess water and cut into bite-sized pieces.

3. Drizzle with soy sauce and sprinkle with katsuobushi before serving.

★ Variation:For a sesame dressing version, mix in ground sesame seeds and a small amount of sugar to enhance the flavor.