A popular spring wild vegetable among Hokkaido residents:gyōja nin’niku
※gyōja nin’niku(JP) = Allium latissimum
行者にんにく＜Gyoja-ninniku＞
The spring wild vegetable “Gyoja-ninniku” is a perennial plant of the Allium genus in the Liliaceae family.
It is also known as Ainu leek or Ezone leek, and is a mythical wild vegetable.
The aromatic component allicin content is about four times that of garlic.
Allicin helps with the absorption of vitamin B1, which is excellent for recovering from fatigue, and is expected to have a nourishing and strengthening effect.
In Hokkaido, it is loved by the locals as a wild vegetable that heralds the arrival of spring.
“Gyoja-ninniku” takes five years to grow, so it is strictly forbidden to hunt the single leaf of a young seedling.
The hunter’s rule is to collect only the two mature leaves.
They are ripe to eat when they have two leaves and a thick, red stem.
It often grows in colonies on sunny slopes near streams, and also grows wild in sunny hilly areas.
Recommended ways to eat it are dipped in soy sauce, as tempura, as Genghis Khan, or wrapped in pork.
The origin is that mountain ascetics used to eat it in the mountains to build up their strength.
The name “Gyoja-ninniku” comes from the fact that mountain ascetics ate it in the mountains to build up their strength.
There are many similar poisonous plants such as Baikeiso, lily of the valley, and meadow saffron, so it is important not to make an amateur judgment.
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