Makomodake is an edible vegetable that grows from Makomo, an aquatic grass belonging to the rice family. Makomo commonly grows in groups around ponds, marshes, and other wet areas.
When a type of smut fungus infects the lower stems of the Makomo plant, part of the stem swells and becomes edible. The resulting vegetable has an elongated shape resembling a bamboo shoot and is known as Makomodake.
The Makomo plant can grow to more than 2 meters tall. The swollen stems, which typically reach about 3–5 centimeters in diameter, are harvested for food. Although they look somewhat like bamboo shoots, Makomodake has its own tender texture and delicate flavor.
Makomo is believed to have originated in a region stretching from China to Southeast Asia. It has been closely connected with people’s lives since ancient times and has been used not only as food but also for a variety of purposes involving its leaves.
There is also a Buddhist legend that says that Buddha wove a mat from Makomo leaves and had sick people lie on it as part of their treatment. This story reflects the long-standing cultural significance of the plant.
Makomo has an exceptionally long history in Japan. Its name appears in the Kojiki and Nihon Shoki, two of Japan’s earliest historical and mythological texts, and it is also mentioned in the ancient poetry collection Man’yoshu.
Since ancient times, Makomo has also been regarded as a sacred plant. It has been used in religious rituals at shrines such as Izumo Taisha and Hikawa Shrine. In this way, Makomo is connected not only with food and daily life but also with Japan’s traditional beliefs and cultural heritage.
Makomodake is in season from October to November. It is enjoyed as a seasonal autumn vegetable and is also an intriguing specialty for those interested in Japan’s ancient food culture.
Trying Makomodake offers an opportunity to discover not only a distinctive local ingredient, but also the long history and cultural traditions surrounding the Makomo plant in Japan.
Makomotake
October–November