Fuki

Fuki is the Japanese common name for Petasites japonicus, commonly known as Japanese butterbur. It is a perennial herb in the aster family, native to moist regions of East Asia and widely cultivated in Japan for its edible shoots. The plant grows from creeping rhizomes and produces large leaves, with the edible shoots arising in early spring.

In Japanese cooking, the young shoots and flower buds are valued for their delicate bitterness. The shoots, often referred to as fuki or fuki-no-to (and the flower buds as fukinoto), are typically blanched or salted to reduce bitterness before use. They appear in a variety of dishes, including nimono (simmered dishes), miso soup, and stir-fries. The flower buds are especially popular when prepared as tempura. Mature leaves can also be eaten after blanching and are used in preparations such as ohitashi or as a garnish.

Habitat and cultivation practices favor damp, shaded areas, such as riverbanks and valleys. Fuki is frequently grown in kitchen gardens and farms in Japan, where it is harvested in spring before the leaves fully unfurl. It is also found in other temperate regions and can be cultivated in suitable climates with ample moisture.

Safety and preparation notes: some tissues of butterbur plants contain pyrrolizidine alkaloids, compounds that can be toxic if ingested in significant amounts. Commercially sold butterbur products are commonly processed to reduce PA levels; when harvesting wild fuki, proper preparation and moderation are advised. As with any wild-harvested leafy plant, avoid consumption if identification is uncertain or if the plant shows signs of spoilage.