Watanabe's fukinotou

Thank you very much for the interesting presentation, Watanabe.

My sister's name is "Fuki", so I have an affinity for butterbur sprouts.

I remember eating butterbur sprouts tempura at my grandmother's house in Niigata when I was little and it was very bitter.
Is there any way to reduce the bitterness of butterbur sprouts?

Hi Watanabe, Thank you for the presentation,
The tempura looks delicious!
Is fukinotou only available in spring?

Here in Gifu, I see many signboards that say "it is prohibited to collect wild vegetables around here -- by XX residents' association" without mentioning the area is public or private.That is too bad.

Thank you for your nice predentation. I haven't heard about Bokke miso, so I am thinking what is the difference of the taste betwern Bokke miso and common miso. Is it little bit bitter than common one?

When I see fukinotou, I feel the arrival of spring. I learned from your slide that the root of the butterbur is poisonous and should not be eaten. Can I eat butterbur leaves?

I like the last photo. Both are springtime traditions.
Fukinotoxin, I have never heard of it before. It sounds like a dedicated name, but do other plants contain this poison?

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Thank you for your nice presentation.
How much is produced in Gifu Prefecture?
What prefecture consumes the most butterbur?

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Does butterbur taste similar to broccoli? I thought so, because both butterbur sprouts and broccoli have in common that they are eaten from the buds before the flowers bloom.