Flower bud as a spring delicacy on April 24th Tempura class

I welcomed a couple from Quebec, Canada and the lady turned out to be a professional working at the culinary institute. Her husband had lived in Tokyo for some years before and very knowledgeable about our food culture so I was quite nervous not to disappoint them with my cookings. 

Both of them were such lovely foodies, who really enjoy cooking. We were chatting and chatting about all kinds of foods and it was such a fun time!

They liked Tempura and my easy side dish of crushed cucumbers very much, while they told me that sweet egg roll omelet was a little strange taste for them, as French omelet is always savory. It is truly interesting to know what is appealing and what is not so.

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 For this Tempura occasion, I picked up our popular spring delicacy, called ‘Fuki no Tou’ as one of the ingredients for deep frying. I googled up the English translation of Fuki, which was ‘butterbur scape’ or Petasites japonicas.  Does it make sense?  Maybe it is not eaten much outside Japan.  Here is a photo of Fuki no Tou.

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Fuki is a kind of vegetable and it looks like Rhubarb but the taste is totally different. Only around spring time, buds of Fuki flowers are available and I like to eat them as Tempura. It has some bitterness along freshness, appreciated as a sign of early spring nutrition.

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My guests from Quebec liked Fuki no Tou, as well as prawns, eggplants, Shiso leaves, Okura, Kabocha pumpkins etc. I hope they enjoyed their cooking experience at my kitchen as much as I did.

Many thanks for coming!

Akiko

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