tsubo-ni (simmered sansai dish)
dish / dish-tsubo-ni
つぼ煮
On this page (3 sections)
Short definition
A dish originating in Ashikuraji, Tateyama Town, Toyama Prefecture, made with dried kugomi.
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Follow the connections
tsubo-ni (simmered sansai dish) →includes→ kogomi (ostrich fern)
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Culture (1)
tsubo-ni (simmered sansai dish) includes kogomi (ostrich fern)contextual
Scope: A local-cuisine record from Ashikuraji, Tateyama Town, Toyama Prefecture.
Note: The record says it can be made regardless of season because it uses dried kugomi picked in spring and sun-dried.
The MAFF record says kugomi picked in spring is sun-dried and stored, allowing tsubo-ni to be made year-round.
Limitations: The source did not measure the effects of drying on components or sensory properties.
Source: つぼ煮 富山県 (農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室) · full text checked
Show data
dish-tsubo-ni —includes→ ingredient-kogomiclaim: clm-jp-tsubo-ni-kogomi / type: cultural / updated: 2026-08-31