Tsuwabuki is a perennial plant in the daisy family, native to Japan. Its leaves resemble those of the Japanese butterbur, and it grows naturally in mountainous areas near the warm coastal regions of Japan.
From autumn through winter, tsuwabuki produces delicate yellow flowers. The plant is particularly familiar to residents of Nichinan City, where it has been selected as the city’s official flower.
Tsuwabuki has been eaten as a wild spring vegetable in Japan for generations. In recent years, greenhouse cultivation has also become widespread, making it possible to enjoy it throughout the year.
It is prepared in much the same way as Japanese butterbur. However, tsuwabuki has its own distinctive flavor, with a robust, earthy fragrance and a characteristic bitterness that set it apart from ordinary butterbur.
Tsuwabuki is versatile in the kitchen and can be used in a variety of dishes. It is especially suitable for simmered preparations and stir-fries, which bring out its distinctive aroma and pleasantly bitter taste.
For visitors interested in discovering the traditional food culture of southern Miyazaki, this wild vegetable offers a taste of the region’s natural environment and seasonal cooking.