How to prepare vegetables

Fuki/Japanese butterbur

Fuki/Japanese butterbur - rolling in salt

Place the fuki on a cutting board, sprinkle on some salt, and roll the fuki back and forth with your palms. Use about 2 Tbsp of salt per 4 to 5 stalks. Rolling in salt will make the color more vivid and the skin easier to peel.

Fuki/Japanese butterbur - peeling the skin

Boil, soak in cold water, and then peel off the thin layer of skin. If you peel back several strips about 3 cm (1.2 in.) long and then gather these together and pull off the skin all at once, the peel can be efficiently removed without ripping half way through.


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