yamaudo (Aralia cordata)
ingredient / ingredient-yamaudo
山ウド
Yamaudo (Aralia cordata) is an ingredient classified as a sansai in a list of regional crops published by the Tohoku Regional Agricultural Administration Office of the Ministry of Agriculture, Forestry and Fisheries.
On this page (8 sections)
Reading the bitterness
The Ministry of Education, Culture, Sports, Science and Technology's food composition database records yamaudo as the stem of the outdoor-cultivated form of Aralia cordata. In Niigata Prefecture's introduction to Aga Town's 「山うどの油炒め」 (in translation: "stir-fried yamaudo with oil"), distinctive fragrance and bitterness, and a crisp texture, are given as the dish's defining character. The bitterness referred to here is not an intensity measured numerically, but a taste term used in an official cooking introduction.
Niigata Prefecture's recipe for 4 servings peels 800 g of yamaudo, cuts it into 5 mm-thick strips, and soaks it in water. This is stir-fried in oil and seasoned with sugar, soy sauce, miso, and shichimi pepper. There is also a caution that over-frying removes the crisp texture, making this a construction that retains texture while going through water-soaking and heating. The water-soaking and stir-frying times are not shown.
Sources for this overview
Checked for this overview: Supports the food name yamaudo, the stem of the outdoor-cultivated form, and the food-classification identification as Aralia cordata.
Checked for this overview: Supports the fragrance, bitterness, and crisp texture of yamaudo in Niigata Prefecture's cooking introduction, and the limitation that this is not a sensory measurement. / Supports the 800 g for 4 servings, peeling, 5 mm strips, water-soaking, oil stir-frying, seasoning, the caution against over-frying, and the unrecorded times.
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Food composition database, Ministry of Education, Culture, Sports, Science and Technology, food code 06014
Note: A record of the food classification and sample name. This is not an identification of wild individuals, a regional naming survey, or a comparison of growing conditions.
Show data
ingredient-yamaudo —is_identified_by→ "The Ministry of Education, Culture, Sports, Science and Technology's food composition database identifies 「やまうど／茎／生」 (in translation: "yamaudo / stem / raw") as Aralia cordata, and records it in the English-name field as an outdoor cultivation sample"Sensory (1)
Scope: The description of 1 recipe for Aga Town's spring regional cuisine, published by Niigata Prefecture
Note: This is a sensory expression in an official cooking introduction, not a sensory test involving evaluators, a scale, and replication.
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ingredient-yamaudo —is_documented_as_having→ "Niigata Prefecture's Oku-Aga cuisine page introduces stir-fried yamaudo with oil as a dish with distinctive fragrance and bitterness, and a crisp texture"How processing and cooking change it (1)
Scope: 1 recipe for stir-fried yamaudo with oil, 800 g for 4 servings, published by Niigata Prefecture
Note: The published recipe cautions that over-frying removes the crisp texture. The water-soaking time and stir-frying time are not shown.
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ingredient-yamaudo —is_prepared_by→ "Niigata Prefecture's stir-fried yamaudo with oil peels the yamaudo, cuts it into 5 mm-thick strips, soaks it in water, then stir-fries it in oil and seasons it with sugar, soy sauce, miso, and shichimi pepper"Culture (1)
Scope: Appendix 4 of the Misato Town Regional Agricultural Revitalization Council.
Note: Same as above.
Show data
ingredient-yamaudo —is_listed_as→ "「山菜」 (in translation: "sansai") in the list of regional crops published by the Tohoku Regional Agricultural Administration Office of the Ministry of Agriculture, Forestry and Fisheries."