Taranome / Japanese Angelica Tree Shoots
Shoots from the Japanese angelica tree (also known as the aralia elata), often eaten as tempura or marinated in soy sauce-based seasonings
What is taranome?
Taranome / Japanese angelica tree (たらの芽 in Japanese) are the shoots of Taranoki shrubs from the araliacae family having a balanced bitterness and a delicate texture. Sprouting at the first signs of spring, this delectable seasonal treat is commonly eaten in Japan. In their natural environment taranome are in season during April to May, but the peak season for those grown in greenhouses is from December to March.
Nutrition facts
Aside from folic acid which is known to help prevent anemia, taranome also contain dietary fibers and the antioxidant beta carotene. Their bitter flavor comes from elatosides, naturally occuring compounds primarily found in taranome, that function to suppress glucose absorption and help prevent increased blood sugar levels.
Storage to prevent food loss
Consume quickly while still flavorful. Soak taranome shoots in water then wrap in newspaper and place in a plastic bag with air holes for refrigerator storage.
Trivia
Shoots of the Japanese angelica tree grow on mountains across Japan and have a short growing season, making them a cherished seasonal ingredient. Nowadays, farmers have begun greenhouse production of these shoots.
