ukogi no horohoro (chopped ukogi leaves)
dish / dish-ukogi-horohoro
うこぎのほろほろ
On this page (3 sections)
Short definition
A home-style dish from Iwate Prefecture made by mixing ukogi, miso-pickled daikon, and walnuts.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Follow the connections
ukogi no horohoro (chopped ukogi leaves) →includes→ ukogi (Eleutherococcus)
Structured claims — open a section to read each claim's confidence, evidence and limits
Culture (1)
ukogi no horohoro (chopped ukogi leaves) includes ukogi (Eleutherococcus)contextual
Scope: Iwate regional-cuisine record in 「うちの郷土料理」
Note: Recorded as a home dish mixing boiled, chopped ukogi with miso-pickled daikon and walnuts.
The MAFF record describes horohoro made by boiling and chopping ukogi and mixing it with miso-pickled daikon or walnuts.
Limitations: Household and regional differences exist.
Source: うこぎのほろほろ 岩手県 (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-ukogi-horohoro —includes→ ingredient-ukogiclaim: clm-jp-ukogi-horohoro-includes / type: cultural / updated: 2026-08-31