[Yonezawa City, Yamagata Prefecture] What is Ukogi? Introducing the origin and delicious ways to eat it

Many people may not know what "Ukogi" In this article, we will introduce the origin and delicious ways to eat Ukogi, a traditional vegetable that has been eaten in Yamagata since ancient times

What is Ukogi?

Ukogi is a traditional vegetable that has been cultivated in the Yonezawa region for a long time, and is eaten by picking the new shoots that can be seen from March to June and the young leaves that can be seen from May to September.

It is suitable for a wide variety of dishes such as ohitashi, tempura, and okogi rice, and has a slightly bitter taste and a unique aroma. When it comes to Ukogi, Yamaukogi and Himeukogi , and the one currently used as a food ingredient is Himeukogi, which has a mild taste

Origin of Ukogi

Cultivation of Ukogi began during the Warring States period at the behest of Lord Kanetsugu Naoe, and it is said that Ukogi became popular after Yonezawa Domain's ninth lord, Yoshiyama Uesugi, recommended the use of Ukogi as fences for houses.

The Himeukogi that is widely distributed today is said to be native to China and was originally brought to Japan for medicinal purposes. They were probably attracted to the convenience of being able to survive in rough terrain, being short in stature, and having thorns, making them suitable for crime prevention, and being useful as emergency food in emergencies.

How to eat Ukogi deliciously? Introducing recommended cooking methods

Ukogi is a slightly flavorful ingredient, but if you prepare it well, you can enjoy it deliciously. From here, I will introduce the preparation of the uko and two typical recipes.

How to prepare Ukogi

Ukogi is a strong ingredient, so unless it is fried, it should be par-boiled before use. First, remove the hard part at the base of the shaft. Next, add about 1% salt to the boiling water and boil for 1 to 2 minutes.

Remove from the hot water, run under cold water, and drain. If you want to save it, divide it into small portions and freeze them so that the color appearance will not change.

Ukogi rice

It's a simple dish that just boils salt-boiled mushrooms, chops them, and mixes them with rice. The bright green color will add color to your table.

material

▪Ukogi 50g (prepared)
▪1.5 cups of rice
▪A pinch of salt

How to make

1.
Finely chop the prepared horseradish. 2. Add the chopped horseradish to the lightly salted rice and mix well.

Cutting the Ukogi

This dish is perfect as an ingredient for freshly cooked rice or rice balls. It's also perfect as a snack for drinks.

material

▪Ukogi 50g (pre-processed)
▪Miso 15g
▪Sugar 1/2 large

How to make

1.
Put the miso and sugar in a small pot, turn the heat down to low, and stir for about 5 minutes, then remove from heat. 2. Mix the Ukogi and Step 1 on a cutting board and chop finely. Once mixed well, it's done.

Try the Yamagata delicacy “Ukogi”

This time, we introduced Ukogi, a food ingredient that has been popular in Yonezawa City, Yamagata Prefecture since ancient times. It has a characteristic bitterness and can be eaten in a variety of ways, so please try it with your favorite cooking method.