愛知県·特産品
Fuki (Giant Butterbur)
A fresh green that heralds the arrival of spring. Aichi Prefecture is a major production area for fuki, with Tokai City serving as its center. The main variety, 'Aichi Wase Fuki,' is said to have originated from a home garden in this region about 200 years ago. The Chita Peninsula is one of Japan's leading fuki-producing areas, and it is said that much of the fuki grown nationwide today is this Aichi Wase variety. Its slender stalks are characterized by a crisp texture and a refreshing aroma that subtly drifts through the nose. When simmered, a deep, savory flavor spreads throughout the mouth. Even as tsukudani (simmered in soy sauce), its deliciousness makes you want to keep eating more rice. It is a taste of the land that Chita is proud of, allowing you to savor the very essence of spring.
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