What is the traditional vegetable Ukogi? Explaining its origins and delicious ways to eat it [Yonezawa City, Yamagata Prefecture]

"ukogi"refers to."ukogi," a traditional vegetableThis time, we'll introduce the origins and delicious ways to eat

---

What is Ukogi?

Ukogiis a traditional vegetable that has been cultivated in the Yonezawa region for a long time. The new shoots that appear between March and June, and the young leaves that appear between May and September, are picked and eaten.

It is suitable for a wide range of dishes, such as blanched greens, tempura, and ukogi rice, and has a slightly bitter taste and a distinctive aroma. There are different varieties of ukogi,mountain ukogianddwarf ukogi, and the one currently used as a food ingredientthe dwarf ukogi, which has a milder flavor.

Origin of Ukogi

Cultivation of Ukogi began during the Sengoku period at the order of Lord Naoe Kanetsugu, and it is said that it later became popular when Lord Uesugi Yozan, the ninth lord of the Yonezawa domain, recommended its use as a fence around houses

The widely available herb, originally from China, was originally brought to Japan for medicinal purposes. It is said that it was popular because it can grow in barren areas, is short in height, and has thorns that make it suitable for crime prevention, and can also be used as an emergency food source in case of emergency

---

How to eat Ukogi deliciously? Introducing recommended cooking methods

Ukogi has a slightly unusual flavor, but if you prepare it properly, it can be enjoyed deliciously. From here, we will introduce how to prepare ukogi and two typical recipes

How to prepare Ukogi

Ukogi has a strong astringency, so it is best to parboil it before using it unless it is deep-fried. First, remove the tough part at the base of the stem. Next, add about 1% salt to boiling water and boil for 1 to 2 minutes

Remove from the hot water, rinse in cold water, and drain. If you want to store it, divide it into small portions and freeze it to prevent the color from changing

Ukogi rice

This is a simple dish that just requires chopping boiled ukogi and mixing it with rice. The bright green color adds a touch of color to your dinner table

material

▪ 50g of Aralia cordata (pre-processed)
▪ 1.5 cups of cooked rice
▪ A pinch of salt

How to make it

1. Finely chop the prepared udo (Aralia cordata).
2. Add the chopped udo to rice lightly seasoned with salt and mix well.

Cutting the Ukogi

It's a perfect filling for freshly cooked rice or rice balls, and also makes a great snack to go with alcohol

material

▪ 50g Aralia cordata (pre-processed)
▪ 15g Miso
▪ 1/2 tablespoon sugar

How to make it

1. Put the miso and sugar in a small saucepan, heat over low heat, and stir for about 5 minutes, then let it cool slightly.
2. Finely chop the ukogi and the mixture from step 1 on a cutting board, mixing well until combined.

---

Try the Yamagata delicacy "Ukogi"

This time we introduced "Ukogi," a foodstuff that has long been loved in Yonezawa City, Yamagata Prefecture. It has a slightly bitter taste and can be enjoyed in a variety of ways, so please try it in your favorite cooking method

---