Yomogi

Yomogi, also known as Japanese mugwort, refers to the plant Artemisia princeps. It is a herbaceous perennial that belongs to the Asteraceae family, which also includes daisies and sunflowers. Yomogi is native to East Asia, particularly Japan, Korea, and China. It is often found growing in meadows, fields, and along roadsides.

The plant is characterized by its deeply lobed, fuzzy leaves, which are green on top and silvery-white underneath. Yomogi has a distinct aroma, often described as earthy and slightly bitter. It typically grows to a height of about one to three feet.

In Japanese cuisine and culture, yomogi holds a significant place. It is a common ingredient in various dishes, most famously in yomogi mochi, a type of sweet rice cake where the mashed yomogi leaves are incorporated into the dough, giving it a green hue and a subtle herbal flavor. Young yomogi shoots are also used in tempura or added to stir-fries and soups. Beyond its culinary uses, yomogi has a history of medicinal applications in traditional East Asian medicine, where it is believed to have various therapeutic properties. It is also used in aromatherapy and for fumigation purposes. The plant's versatility and widespread availability have made it a familiar part of the Japanese landscape and diet.