Tokyo udo
ingredient / ingredient-udo-tokyo
東京うど / Aralia cordata Thunb.
Udo grown under light-excluding conditions in underground dark rooms (muro) in places including Tachikawa, Kokubunji, and Kodaira in Tokyo. It is one of the (Edo-Tokyo vegetables).
On this page (6 sections)
Reading the bitterness
In the case of a Tokyo udo producer in Tachikawa, udo is grown in a lightless underground pit, 3 meters deep, called a muro. Tachikawa City's materials, based on interviews with the producer, describe a process of putting rootstocks into the muro, covering them with soil, and blanching them in the dark. Growing the plants in a muro that blocks light is the distinguishing feature of this case.
The process of extending new shoots in an underground muro is recorded as a cultivation method for finishing udo white. The Tachikawa City materials checked describe the process but do not mention egumi or bitterness. This source therefore cannot be read as saying anything about the strength or change of taste.
Sources for this overview
Checked for this overview: Matched, as a Tachikawa producer case, the lightless muro and the underground pit 3 meters deep. / Matched the limitation that the Tachikawa City materials describe the process but do not record egumi or bitterness.
Checked for this overview: Matched the process, from an interview with the Tachikawa producer, of covering rootstocks with soil and blanching them in the dark. / Matched the point that the process description from the producer interview includes no explanation of taste.
Other names: 軟化ウド (ja)
Follow the connections
Tokyo udo →is processed by→ udo muro blanching (dark rooms)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: Commercial cultivation in Tachikawa and other parts of Tokyo
Show data
ingredient-udo-tokyo —is_processed_by→ process-udo-muro-blanching