Japanese Food

Today, I got a box of natsumikan from my father. He said these were really the final ones. In the box, I found a plastic bag of fuki stalks, and I called him to ask how to prepare them. He assured me that it wouldn’t be necessary to peel them because they were small. I was relieved to hear that because peeling is the most tediuous part of fuki preparation.

A common way is to first place fuki on a cooking board, sprinkle some salt, and roll them. This technique is called ita zuri.

Put plenty of water in a large pot, and bring to a boil. Add fuki, and parboil for 3-5 minutes depending on the thickness.

Cool in cold water, and drain.

Then, you have to peel the skin from each fuki. This is the most tediuous part, as I said above.

Of course, I omitted this step. I made kinpira with just a small portion of fuki.

Like I mentioned several times in my blog, fuki should not be confused with fukinoto. Wikipedia does not clearly distinguish fuki (leaf stalk of fuki) from fukinoto.
The book, Japanese Cooking: A Simple Art, explains fuki as follows:
Japanese Cooking: A Simple Artという本ではフキを次のように説明しています。

But no mention of fukinoto.

Previous post on kyarabuki
Previous post on fukinoto

Comments on Facebook