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GoNorth Japan | Foraging for Wild Vegetables in Northern Japan - 1 @GoNorthJapan | Uploaded May 2019 | Updated October 2024, 2 hours ago.
On April 29th, 2019 - we went foraging for Kogomi (Fiddleheads) and Koshiabura (Chengiopanax sciadophylloides ???). Kogomi is often eaten after being lightly boiled or as tempura. Koshiabura is famous for being fantastic as tempura, but also exceptionally good when wrapped in thinly sliced meat and grilled or fried. In both cases, for the tempura just season with salt, no dipping sauce for these delicacies!

I’ve got other foraging videos -- including how to prepare wild vegetables in the kitchen -- here:
youtube.com/playlist?list=PL6N6zZGbTE6ZZBYLYTz7_XotVq0HR03K2

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Foraging for Wild Vegetables in Northern Japan - 1 @GoNorthJapan

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