Trichosanthes kirilowii var. japonica

Japanese Name: Kikarauri (Trichosanthes kirilowii var. japonica, Cucurbitaceae Family)

Local Name: Karasuuri

キカラスウリの実

Japanese Name: Kikarauri (Trichosanthes kirilowii var. japonica, Cucurbitaceae Family)

Local Name: Karasuuri

Kikarauri is said to be a favorite food of crows. It blooms with white flowers around August to September, featuring five petals with delicate, thread-like filaments extending outward, making it highly distinctive. The root is thick and resembles a sweet potato in appearance.

Edible and Medicinal Uses

In autumn, the ripe fruit is commonly used to make fruit liquor. By soaking it in white liquor or 40-degree shochu, its unique flavor can be enjoyed. Additionally, the fruit can be crushed into a paste and applied to chapped or frostbitten skin as a traditional remedy. The fresh root can also be grated and applied to swollen areas for its soothing effects.

Kikarauri Fruit Liquor

Ingredients (for an easy-to-make amount):

• Kikarauri fruit … 3–5 pieces

• White liquor (or 40-degree shochu) … 1.8L

Instructions:

1. Wash the Kikarauri fruit thoroughly and wipe off any moisture.

2. Place the fruit in a sterilized jar and pour in the white liquor (or shochu).

3. Seal the jar tightly and store it in a dark place away from direct sunlight.

4. Let it mature for at least three months.

5. For a smoother taste, aging it for six months to a year is recommended.

Serving Suggestions:

• Enjoy on the rocks or diluted with soda for a refreshing taste.

• Add honey or lemon for enhanced flavor.

Kikarauri as a Natural Remedy

1. Treatment for Chapped Skin and Frostbite

• Mash ripe fruit and apply it directly to the affected area.

• For easier application, mix with a small amount of oil.

2. Soothing Swelling and Inflammation

• Wash the fresh root thoroughly and grate it.

• Wrap the grated root in gauze or a clean cloth and apply it to the swollen area.

• Change the application once or twice a day as needed.

Kikarauri has long been valued for both its culinary and medicinal properties, making it a versatile gift from nature.