In Japan, spring brings a unique culinary tradition—enjoying wild mountain vegetables known as Sandai.

 

In Yamagata Prefecture, one of the most prized seasonal delicacies is ko-shi-a-bu-ra(コシアブラ), often called the “Queen of Mountain Vegetables.”

 

Right now is the peak season for koshia-bura at the foot of Mount Zao in Yamagata City. I was lucky to receive some freshly harvested ones from near my father’s field.

 

Freshly harvested koshia-bura

 

Koshia-bura has a slightly bitter taste, but its refined aroma and delicate flavor make it truly special.

This elegant bitterness is what gives it the nickname “Queen.”

 

Another popular sansai is tara-no-me, known for its stronger and more distinctive bitterness.

If you enjoy bold flavors, you will definitely love tara-no-me as well.

Both koshia-bura and tara-no-me have a unique bitterness, but turning them into tempura helps mellow that bitterness when combined with oil, making it less noticeable on the palate.

In addition, high-temperature frying enhances their natural aroma, which is why tempura is highly recommended as the best way to enjoy these vegetables.

 

So the best way to enjoy these mountain vegetables is undoubtedly tempura.

Lightly battered and fried, their natural flavors are enhanced to perfection.

 

Personally, I absolutely love koshia-bura tempura.

 

For me, spring doesn’t truly begin until I’ve had my first bite of it.