The taste of early spring "Fukinoto". At this time, they are lined up in greengrocers and supermarket vegetable counters, but they tend to disappear before they see it off because they can't think of a cooking method.

I found a bottled food "Moheji Fukinoto Soy Sauce Pickled" using such Fukinoto at KALDI Coffee Farm. This is easy to incorporate! I decided to give it a try.

KALDI Fukinoto soy sauce pickles

Japanese butterbur sprout chopped and pickled in soy sauce. Even though it is pickled in soy sauce, the pickling liquid is lightly tailored with starch syrup. The flavor of butterbur sprout and the beautiful green color are utilized.


It has a crispy texture and a refreshing flavor that is typical of wild plants. The sweetness and sourness of the pickling liquid enhances the bitterness that spreads slowly. It has a spring-like taste that makes you feel the buds. The spicy stimulus of the chili pepper that you sometimes feel is also a nice accent.


The best recommendation is to use it as it is for rice, but it is also recommended to mix it with cream cheese to make a snack, or mix it with mayonnaise to make a sauce. It goes well with milk and oil. It looks good with curry garnish.


A bottled butterbur that can be eaten as it is or used for arrangements such as toppings. For those who want to easily add a sense of the season to the table.