ukogi (Eleutherococcus)
ingredient / ingredient-ukogi
うこぎ
Ukogi (Eleutherococcus) is an ingredient recorded in Iwate as boiled, chopped, and used in horohoro.
Photographs (captions in Japanese)
ウコギ（Eleutherococcus sieboldianus）の葉。岩手県の記録では茹でて刻み、ほろほろにして用いる食材とされる。
写っているもの: Eleutherococcus sieboldianus（synonym Acanthopanax sieboldianus、ウコギ）部位・状態: 葉
写真: Agnieszka Kwiecień, Nova／ CC BY-SA 4.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。栽培個体（ヴロツワフ大学植物園）の写真。
掲載画像: Wikimedia Commons の原寸ファイルを sips で長辺2400pxに縮小。苦味研究所では切り抜き・色調変更なし（リサイズのみ）。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (7 sections)
Reading the bitterness
Ukogi is introduced in Iwate's regional-cuisine record as an ingredient used in 「うこぎのほろほろ」 (in translation: "ukogi horohoro"). The same record describes it as a home dish mixing boiled, chopped ukogi with miso-pickled daikon and walnuts, and states that preparation may differ by household and region.
The same record describes boiling and then chopping ukogi. This concerns the specific dish 「うこぎのほろほろ」 (in translation: "ukogi horohoro") and is not a general standard method or an exclusion of other uses.
Sources for this overview
Checked for this overview: The Iwate record's ingredient composition was confirmed. / The boiling and chopping process was confirmed.
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
How processing and cooking change it (1)
Scope: Record of ukogi horohoro in Iwate Prefecture
Note: A specific regional cooking record, not a general standard method for ukogi.
Show data
ingredient-ukogi —is_prepared_by→ "Boiled, chopped, and mixed with miso-pickled daikon and walnuts"Culture (1)
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.
Show data
dish-ukogi-horohoro —includes→ ingredient-ukogi