2012年5月22日火曜日

Obaachan is here

And so we are turning 13 kilos (yes kilos) of fuki (butterbur) that I less than graciously consider a weed after the delicious butterbur bud (fuki no to) season is over, into preserves.

It's quite the job but ever fear, eager grandchildren are here:
I don't recognise my kitchen anymore.......

Obaachan is an amazing cook. She used to work in the employee cafeteria of a bank and is a whiz at fast, efficient and delicious cooking with an emphasis on seasonality and using every part of an ingredient to reduce waste- carrot leaf rice sprinkles anyone?

Needless to say Obaachan did not share my idea that the fuki are best as a nice green groundcover...

Even when preparation involves peeling the darn skinny little things:

That is one very streamlined operation going on there!


Half the fuki cooking


The finished products- wild fuki on the left and domesticated (?) fuki on the right. There was more- a lot more- but I graciously let Obaachan take the lion's share home.

And why wasn't I helping? I was! I was the one who picked it and ripped the leaves off the stalks.

That's much more my style.

2 件のコメント:

Gina さんのコメント...

Aww, it looks like the girls are enjoying their time with their obaachan. : )

13 kilos is a lot! Good thing she's there. ; )

Gaijin Wife さんのコメント...

I love Fuki, but have never made it myself. Just eaten it when given it by Granny K. Haven't seen it growing in our hatake though. She must get it via the Vestling vege exchange. Swap you three humungous daikon for 4kg of Fuki or whatever.