Fuki / Japanese Butterbur

Fuki / Japanese butterbur (ふき in Japanese) is a vegetable native to Japan. It used to grow in the wild, but most of the ones in circulation today are varieties that have been grown in Aichi Prefecture. Butterbur stalks simmered in soy sauce or sake until dark brown are called "kyarabuki." These have a high shelf life and are one of Japan's traditional foods. Fuki is loved as a side dish to rice, along with "fuki miso," which is made by chopping butterbur leaves finely and simmering them in soy sauce, miso, and mirin.

Fuki offers a treasure trove of dietary fiber. It is extremely low in calories because it consists of more than 95% water. It contains no fat but is rich in insoluble dietary fiber. Fuki contains phytochemicals called chlorogenic acid and fukinolic acid, which is unique to the butterbur plant. Its bitterness comes from the presence of compounds called terpenes. In Japan, fuki has long been said to improve stomach health and treat indigestion, and it is thought that the terpenes promote stomach function and the secretion of digestive juices. 
It is rich in potassium, which helps to excrete sodium and regulate blood pressure. Therefore, when eating foods that are high in salt, consuming butterbur together can help reduce swelling and prevent high blood pressure.

Cut the fuki that has been soaked to remove the bitterness into bite-sized pieces, place it in a storage container, cover it with water, and store it in the refrigerator. If you change the water every day, it can last for up to a week. If you boil and cut the butterbur, wrap it in plastic wrap, put it in a plastic bag, and freeze it, it will last for about a month.

Fuki becomes more bitter over time after harvesting, so it is important to boil it as soon as possible after obtaining it.