Mishima udo
ingredient / ingredient-udo-mishima
三島独活 / Aralia cordata Thunb.
Udo traditionally cultivated in Sendaiji, Ibaraki City, Osaka Prefecture, using fermentation heat from straw and similar materials inside an udo hut for blanching cultivation. One of the traditional vegetables of Naniwa.
On this page (7 sections)
Reading the bitterness
Mishima udo is blanching-cultivated udo traditionally produced in Sendaiji, Ibaraki City, Osaka Prefecture. According to a local government introduction, it is cultivated by the udo-hut method, a technique that blanches the plants inside a facility called an udo hut. Although specific temperatures and numbers of days are not given, growing the plants while blocking light is an example of changing the appearance of udo through the cultivation process.
The same introduction also states that it is described as 『一般的な軟白うどと比べて、色が白い、アクが少ない、柔らかい、みずみずしい、甘いと言われている』 (in translation: "Compared with ordinary blanched udo, it is described as whiter in color, lower in aku, softer, moister, and sweeter"). Here, 『アク』 (in translation: "aku") is not necessarily identical to bitterness itself and must be treated in its original wording. The text does not specify what 『一般的な軟白うど』 (in translation: "ordinary blanched udo") specifically refers to, and the passage has the character of an oral tradition or introduction without measured values. Even so, the statement that differences in cultivation technique affect how aku is perceived is worth recording when considering the connection between cultivation processes and sensations adjacent to bitterness.
Sources for this overview
Checked for this overview: Used as evidence for the record of the udo-hut cultivation technique. / The hearsay description of less aku was quoted as is, with attribution made explicit.
Follow the connections
Mishima udo →is processed by→ Mishima udo forcing (fermentation-heated huts)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: Traditional cultivation in Sendaiji, Ibaraki City, Osaka Prefecture
Show data
ingredient-udo-mishima —is_processed_by→ process-udo-mishima-forcingCulture (1)
Scope: A traditional comparison with standard muro-blanched udo, from the Ibaraki City official page
Note: A description in promotional text from the growing region, without accompanying measured values. 『アク』 (aku) is recorded in the original word rather than being equated with bitterness itself.
Show data
ingredient-udo-mishima —is_documented_as_having→ "『一般的な軟白うどと比べて、色が白い、アクが少ない、柔らかい、みずみずしい、甘いと言われている』 (in translation: "compared with ordinary blanched udo, it is described as whiter in color, lower in aku, softer, moister, and sweeter") (from the Ibaraki City official page; hearsay phrasing in the source)"