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Butterbur Shoot Day (Miyagi Prefecture)

was established in 1993 by the "Furusato Plaza" in Furukawa City, Miyagi Prefecture (now Osaki City), with the aim of "promoting the appeal of butterbur sprouts, a wild vegetable of early spring, and allowing people to feel the arrival of spring at their dinner tables"fu (2) kinoto (10)" "butterbur."

Butterbur is a perennial plant of the Asteraceae family. The flower stalks that sprout in early spring are called butterbur shoots

In the Tohoku region, it is known by various dialects, most notably "bakke" in Tsugaru dialect, as well as "banke" in Shonai dialect and "bakkya" in Akita dialect . It is popular in dishes such as "bakke miso," which is made by mixing it with miso to enjoy its slightly bitter taste .

On the other hand, it is also known as a wild vegetable with a very strong astringency, and contains petasitenin (also known as butterbur toxin), which is highly toxic to the liver, so it is necessary to boil it thoroughly to remove the astringency

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What kind of ingredient is "Bakke"? Learn about the origin of the name and how to cook it! [Miyagi Prefecture]

https://jp.neft.asia/archives/8667

Many people may not know what "bakke" means. In fact, it's the name of a certain ingredient. This article will introduce the origin of the name and delicious ways to enjoy "bakke," a beloved ingredient in Miyagi Prefecture. What kind of ingredient is bakke? Butterbur sprouts: "bakke" is a Miyagi dialect word for butterbur sprouts. Bakke is a typical spring wild vegetable, picked and eaten when young and tender before the flowers bloom. They grow in large numbers along the mountains in the prefecture, and you can often find bakke and processed products for sale at roadside stations and other farm-to-farm shops. Its bittersweet flavor is also a special feature...

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