Sansai
Template:Short description Template:About Template:Use dmy dates
Template:Nihongo is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated.<ref>Template:Cite web</ref> For example, some of the fern shoots such as bracken (fiddlehead) and zenmai shipped to market are farm-grown.
They are often sold pre-cooked in water, and typically packaged in plastic packs in liquid. The fern shoots warabi (bracken), fuki stalks in sticks, and mixes which may contain the above-mentioned combined with baby bamboo shoots, mushrooms, etc., are available in retail supermarkets, and ethnic foodstores in the US.
Sansai are often used as ingredients in Buddhist vegetarian cuisine known as shōjin ryōri.<ref>Template:Cite web</ref>
Examples
Sansai include:
- Chishimazasa (チシマザサ), Nemagaridake - bamboo shoots of Sasa kurilensis.<ref name=maff/>
- Fuki-no-tō (Petasites japonicus) - flower shoots of butterbur (tō refers to a plant beginning to bolt)
- Gyojaninniku (Allium ochotense) - similar to ramps (A. tricoccum)
- Hana-ikada (ハナイカダ), Helwingia japonica, young leaves.<ref name=maff/>
- Harigiri (Kalopanax)- Acer species, young leaves tarter than tara.<ref name=maff/>
- Itadori (Reynoutria japonica, syn. Fallopia japonica - Japanese knotweed<ref name=maff>Template:Harvnb 山菜関係資料(Sansai-related material) (webpage pdf)</ref>
- Kogomi - fernbrakes of kusasotetsu (Matteuccia struthiopteris)<ref name=maff/>
- Koshiabura (コシアブラ), Chengiopanax sciadophylloides - young leaves.<ref name=maff/>
- Mitsuba (ミツバ), Cryptotaenia canadensis subsp. japonica
- Momijigasa (モミジガサ), Parasenecio delphiniifolius, syn. Cacolia delphiniifolia) - an aster family plant, for young leaves and shoots<ref name=maff/>
- Niyama-irakusa (ミヤマイラクサ), Laportea macrostachya - Nettlelike plants, which though young leaves and stems are eaten have stinging hairs requiring caution<ref name=maff/>
- Nirinsō (ニリンソウ), Anemone flaccida - young leaves are eaten but may be mistaken for wolfsbane<ref name=maff/>
- Nobiru (ノビル), Allium macrostemon - similar to field garlic
- Nogeshi - sowthistle (Sonchus oleraceus), for young leaves <ref name=maff/>
- Seri - Japanese parsley (Oenanthe javanica)
- Sarunashi (Actinidia arguta) - fruits are eaten raw or to flavor alcohol<ref name=maff/>
- Shiode (Smilax riparia var. ussuriensis) - young leaves<ref name=maff/>
- Tara no me - young shoots of the Japanese angelica tree<ref name=maff/>
- Tade (Persicaria hydropiper) - Water pepper, leaves and shoots used as an ingredient for sauces or as a garnish
- Tsuwabuki (Farfugium japonicum) - Stems prepared like fuki<ref>Template:Cite web</ref>
- Udo - Japanese spikenard.<ref name=maff/>
- Uwabamisō (Elatostema umbellatum var. majus)<ref name=maff/>
- Warabi - bracken shoots
- Zenmai - another type of fern top, more prized than kogomi or warabi, and also sold dried.
See also
- San-namul, Korean category similar to sansai
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References
Template:Reflist Template:Refbegin
- Template:Cite web (government website PDF)