The weather has been perfect this Golden week, or Gaman (endurance) Week as it has been renamed for 2020.
Well at least in Iiyama, social distancing is always an option! Last night we took to the hills, searching for kogomi, the beautifully named, and delicious, ostrich fern.
Our buddy, Shimizu-San, knows a secret spot, way up in the hills, where the kogomi grow big and juicy. There used to be houses and a school up here, can you believe?!
But now there’s no one here but us foragers. We got a mighty haul, enough for us to eat every day for a week and to drop off to our neighbours too. Sharing is caring after all.
The first thing to do with these green curly ostrich feathers is get the forest fluff off them, so they took a good bath in plenty of cold water. I saved the best ones for tempura and boiled the rest for 2 minutes before refreshing in a cold water bath. As you would for asparagus, the shorter the cooking time the better. We’ll eat them with mayonnaise and soy sauce later in the week.
Tonight though, we eat tempura! I whipped up a quick batter with flour and water, before dropping in the kogomi and briefly frying them in hot oil. Add a little salt and ta-dah! A crispy delicious taste of spring.
How about joining us for a little foraging trip next year?