Taste & Texture
Distinctive spring bitterness and aroma. Soaking and boiling to remove harshness tames the bitterness into a refreshing flavor. Crisp texture when raw; becomes tender and slightly slimy when simmered
Season
How to Choose
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Choose stalks that are bright green, firm, and unbroken.
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Oversized stalks may have tough strings.
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Look for moist, fresh-looking cut ends.
How to Store
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Prepare as soon as possible after purchase: rub with salt and blanch to remove harshness.
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Keep blanched fuki submerged in water in the refrigerator, changing water daily, for 3-4 days.
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Freeze after blanching.
Nutrition Facts
ENERGY CONTENT
11
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Wholesale Market Data
MARKET INSIGHTS
Source: MAFF Wholesale Market Survey for Fresh Produce (2023)
Production Ranking
100% DomesticMap data: National Land Numerical Information (MLIT Japan)
Source: MAFF Crop Statistics / Agricultural Census (2023)
Top 5 Prefecture Harvest Trends (2018-2023)