Warabi
Warabi is a type of bracken fern, specifically the young, unfurled fronds of the Pteridium genus. These fiddleheads are harvested in spring and are a common ingredient in Japanese cuisine, particularly in mountainous regions. Warabi has a distinctive earthy flavor and a slightly chewy texture. It is often prepared by boiling or steaming, and then can be served in various dishes.
In Japan, warabi is frequently used in nimono (simmered dishes) or dressed with soy sauce and sesame
Beyond its culinary uses, warabi is also sometimes processed into a jelly-like dessert called warabi mochi.