May 30, 2010

Itadori Jam/イタドリジャム

I had planned to make itadori (Japanese knotweed) jam in this season, but when I looked at the itadori growing wild by the river the other day, they were already too big to be edible! I had to give up making itadori jam this year.

For those of you who are interested, here is a link to the site explaining how to make itadori jam (Japanese only):
イタドリ、ご存知ですか?(Do you know itadori?)

The recipe is quite simple.

1. Cut itadori into lengths that would fit a large pot (enameled or stainless steel), put in the pot, and soak in water at 40 C for 15 min.
This step is for peeling itadori easily.
2. Peel itadori, from the root to the top end.
3. Slice into rings of desired lengths.
If you prefer a stringy texture, slice into thick rings; and if you prefer a smooth texure, slice into thin rings.
4. Sprinkle sugar (amount of which should be 50-60% of peeled itadori) and let stand until water comes out.
5. Put on the stove and heat.
6. Finally, add some lemon juice.

Better luck next year, for me.

今シーズンはイタドリジャムを作ろうと思っていたのですが、先日、川のそばに自生しているイタドリを見ると、すでに食べられないほど大きくなっていました!今年はイタドリジャムを作るのは諦めました。

興味のある方のために、イタドリジャムの作り方を説明するサイトのリンク(日本語のみ)を貼ります:
イタドリ、ご存知ですか?(Do you know itadori?)

作り方はとても簡単です。

1. イタドリを大きな鍋(ホウロウかステンレス)に入る長さに切って、その鍋に入れ、摂氏40度のお湯に15分間漬ける。
このステップはイタドリの皮を剥き易いようにするためです。
2. 根元から上のほうに、イタドリの皮をむく。
3. 望みの長さに輪切りにする。
繊維っぽいのが好きなら、厚い輪切りに、滑らかのが好きなら、薄い輪切りにする。
4. 砂糖を(皮をむいたイタドリの50-60%の量)まぶし、水が出るまでおいておく。
5. 火にかけ、加熱する。
6. 最後にレモン汁を足す。

来年こそは頑張ります。

2 comments:

  1. Wow.. those are edible?
    They really do "grow like weeds" around my area, but no one knew the name. I thought they were edible, no one could tell me! They are probably too big here too, maybe a meter or more?

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  2. Zenichi: Yes, edible, although not all Japanese consider it as a sansai. The people of Kochi prefecture are great consumers of itadori.
    You shoul avoid consuming too much of it, though, because it contains oxalic acid.

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