【Reading】くさ

【English Name】Kusa (Nori / Seaweed wrapper)

Kusa is a dialect name for kusasotetsu (ostrich fern, scientific name Matteuccia struthiopteris), a perennial fern of the family Onocleaceae.

The new shoots that emerge above ground in early spring are called "kogomi" and have long been widely known as a wild vegetable (sansai) that has graced the table since ancient times. They are especially actively used in the mountainous areas of the Tohoku and Chubu regions, and among ferns they have a long history as a food ingredient.

Their flavor has almost no harshness, with a faintly sweet taste and a smooth, slightly viscous texture as their hallmark. Because they have little astringency (aku), the preparation is easy; besides being parboiled and made into dressed dishes (aemono) or ohitashi, they are also suited to tempura and stir-fries when raw. At sushi restaurants they are sometimes served as a small side dish or fried topping evoking spring.

The harvest season is April to May in warm regions and around June in cold regions. In Yamagata and Akita Prefectures, forced cultivation in greenhouses is carried out, and in some cases shipping begins around December. Nutritionally, they contain carotene, dietary fiber, vitamin C, and plant protein.