In Japan, food is more than just sustenance — it’s a way to feel the seasons.
Each season brings a variety of ingredients, and people look forward to tasting
what’s fresh and unique to that time of year. This practice is known as “shun”
(旬) — the appreciation of seasonal ingredients at their peak flavor.
In spring, as nature awakens from the cold winter, Japanese people go into the
mountains or forests to forage for sansai (山菜) — wild mountain vegetables.
Eating these bitter, earthy greens is considered a cleansing ritual, helping to reset
the body and welcome the new season.
Why Do Japanese People Eat Sansai?
Sansai are not cultivated crops — they grow wild in forests and mountains.
Traditionally, foraging for sansai was a way to connect with nature, and eating them
was believed to help the body adapt to the changing seasons. Their slight
bitterness is said to stimulate digestion and metabolism, which is especially helpful
after the heavy, rich foods of winter.
Eating sansai is also deeply tied to Japanese spiritual and cultural values:
respecting nature, living in harmony with the environment, and being grateful for its
blessings.
Bamboo Shoots (たけのこ/ Takenoko)
Tender and crisp, bamboo shoots are a spring delicacy. The outer layers of
bamboo shoots are peeled away to reveal the tender core, which is the edible part.
To remove the bitterness(known as Aku),the shoots are boiled with rice bran or
uncooked rice until soft, then soaked in water before being used in cooking. It’s
a time-consuming process, but the resulting flavor is truly exceptional!
Often simmered in broth or mixed with rice, their subtle sweetness and crunch
make them a favorite in many Japanese homes. ︎
Flavor: Mild, slightly sweet, crunchy
Used in: Takenoko gohan (bamboo rice), miso soup, tempura
Kogomi (こごみ/ Ostrich Fern
Curled green fiddleheads in the wild and in a sesame-dressed salad
These curled young ferns look like little green spirals and we enjoyed as a spring
delicacy in Japan. One popular type is called Kogomi, but other varieties like
Zenmai and Warabi are also loved. Kogomi is especially popular because it
doesn’t require bitterness removal and can be eaten right after boiling. Their
delicate texture and grassy flavor are perfect for light dishes.
Flavor: Mild, slightly earthy, crisp
Used in: Ohitashi (blanched and seasoned), goma-ae (sesame dressing)
Norabōna (のらぼう菜/ Norabō Greens)
Spring in Japan brings an abundance of leafy greens to our table.
Norabōna is a type of leafy green with a slightly sweet and peppery flavor. It’s
easy to grow and often harvested early in spring.
Flavor: Slightly sweet, mild bitterness
Used in: Stir-fries, miso soup, boiled and seasoned with soy sauce
Spring in Japan brings an abundance of leafy greens to our table.
Norabōna is a type of leafy green with a slightly sweet and peppery flavor. It’s
easy to grow and often harvested early in spring.
Flavor: Slightly sweet, mild bitterness
Used in: Stir-fries, miso soup, boiled and seasoned with soy sauce
Sansai reminds us that nature is alive and ever-changing. Their fleeting appearance
each spring makes them precious, and their flavors reconnect us with the rhythm of
the earth. If you ever visit Japan in spring, don’t miss the chance to taste these wild gifts of
nature!
Miki Honda: A traveler and author from Tokyo, Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling.
”Cooking is not only for your body but also your heart and eyes” !