Japanese Name: Nagaba-gishigishi, Ezo-no-gishigishi, Arechi-gishigishi (Family: Polygonaceae)
The young shoots are enclosed in a thin sheath. To harvest them, it is best to use a knife to cut deep into the plant. If pulled by hand, the shoot will slip out too easily, making it difficult to harvest properly.
How to Eat
Briefly blanch in boiling water, then soak in cold water before finely slicing it into an ohitashi (seasoned vegetable dish). It pairs well as a snack with sake.
Also known as "Okano-junsai," it has a texture similar to junsai (watershield plant).
The young shoots can be pickled in rice bran (nukazuke) or made into overnight pickles. They are also well-suited for aemono (dressed salads).
Taste Record
On March 23, 1978, it was first tasted and found to have a mild flavor with a pleasant sliminess. It pairs well with light dashi broth. Mr. Hisashi Arai, born in the Taisho era, commented, "Even cows don't eat it, but it's not bad as a sake snack."
Medicinal Use
The root is yellow, and its juice has been traditionally used as a remedy for skin conditions such as ringworm and scabies.
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