Umai zassō yabai yasō : Nihonjin ga tabetekita yakusō sansai mōdokusō miwakutekina shokubutsu no miwakekata kara chōrihō made
by Akihiko Mori
Explore the wild plants Japanese people have eaten, from appealing edible herbs to potentially dangerous varieties. This guide focuses on distinguishing plants and preparing them, offering a practical introduction to recognizing, handling, and cooking wild greens and other gathered plants.
About This Book
This Japanese guide focuses on wild plants that people in Japan have eaten, including appealing edible varieties and plants that may be dangerous.
It introduces ways to distinguish among plants, helping readers pay attention to identifying characteristics before use.
The book also addresses cooking methods, connecting plant recognition with preparation in the kitchen.
With its emphasis on wild herbs, edible plants, and caution, it offers an accessible introduction to Japanese plant-based foraging.
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