yomogi greens
ingredient / ingredient-yomogi
ヨモギ / Artemisia princeps and related culinary Artemisia taxa
Yomogi. There are regional records of its use mixed into kanmochi (cold-season pounded rice cake) and other foods, but plant-species identification must be made separately for each region.
On this page (9 sections)
Reading the bitterness
The bitterness of yomogi tea has been compared under conditions combining steaming and drying. In a test that processed leaves of Artemisia princeps from Shimane Prefecture and extracted 0.1 g of dried powder in 100 mL of 90°C water for 2 minutes, 34 untrained participants rated bitterness intensity from -2 to +2. Tea steamed for 10 minutes and then freeze-dried was significantly weaker in bitterness than tea machine-dried at 40°C with no pretreatment and tea shade-dried without rolling. Samples boiled with baking soda were not included in the sensory evaluation.
In another test, dried A. princeps and Korean Seomae mugwort (Artemisia argyi) were each extracted at 5 g/L in boiling water for 5 minutes. The scores for the bitterness item from 15 participants, as mean ± standard deviation, were 7.7±1.5 and 6.9±2.1, with no significant difference. However, because the scale represents 0 as maximal dislike and 15 as maximal liking, these figures must be read as a response to the bitterness item, not as bitterness strength.
Sources for this overview
Checked for this overview: Used for A. princeps leaves, 0.1 g/100 mL at 90°C for 2 minutes, 34 untrained participants, the -2 to +2 intensity scale, the difference between 10-minute-steamed freeze-drying and 40°C machine drying/unrolled shade drying, and the exclusion of the baking-soda-boiled sample.
Checked for this overview: Used for A. princeps and A. argyi, 5 g/L for 5 minutes, 15 participants, the bitterness item 7.7±1.5 versus 6.9±2.1, and the limitation that this is the preference-anchored LAM scale.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (2)
Scope: Layer: solution. Extract and fractions of the aerial parts of Artemisia princeps Pamp., with the bitter constituents isolated by activity-guided fractionation.
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ingredient-yomogi —is_documented_as_having→ "2 sesquiterpene compounds isolated from an activity-guided fractionation of the aerial parts (1α,6α,8α-trihydroxy-5α,7βH-guaia-3,9,11(13)-trien-12-oic acid, and artecalin) were about 50 times more bitter than caffeine, showing a bitterness comparable to quinine hydrochloride."Scope: Layer: solution. Extract and fractions of the aerial parts of Artemisia princeps Pamp., with the bitter constituents isolated by activity-guided fractionation.
Note: A finding that negatively identifies major constituents as not being the main cause of bitterness. A separate statement from the same source.
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ingredient-yomogi —is_documented_as_having→ "Eupatilin and jaceosidin, the major bioactive constituents of Artemisia princeps, both showed no bitterness."Sensory (2)
Scope: Leaves from Matsue City, Shimane Prefecture, 0.1 g of tea in 100 mL of 90°C water for 2 minutes, 34 untrained participants, a 5-point -2 to +2 intensity scale, Tukey's test p<0.05
Note: A comparison of 9 treatments subjected to sensory evaluation. Because the baking-soda-boiled batch was excluded from the sensory test, this is not extrapolated to the bitterness of the boiling treatment.
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ingredient-yomogi —has_perceived_bitterness_affected_by→ "For Artemisia princeps tea, the bitterness intensity of the sample steamed for 10 minutes and then freeze-dried was significantly lower than the sample machine-dried at 40°C with no pretreatment and the sample shade-dried without rolling"Scope: Dried samples extracted at 5 g/L in boiling water for 5 minutes, 100 mL each, 15 participants recruited at a university, a LAM scale where 0 = maximal dislike and 15 = maximal liking
Note: Mean ± standard deviation. This is a comparison in which the bitterness item was rated on a preference anchor, not a figure for bitterness intensity. It is a comparison between the 2 species, not a processing effect of A. princeps alone.
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ingredient-yomogi —has_sensory_response→ "The LAM scores for the bitterness item of Artemisia princeps tea and Seomae mugwort (Artemisia argyi) tea were 7.7±1.5 and 6.9±2.1, with no significant difference"How processing and cooking change it (2)
Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed
Note: Source not connected. Does not indicate quantities or cooking conditions.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-yomogi-shiru —includes→ ingredient-yomogiScope: A Tateyama Town variation recorded in the Ministry of Agriculture, Forestry and Fisheries' traditional-food encyclopedia
Note: Not corroboration for the yomogi-jiru (yomogi soup) candidate.
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dish-yomogi-kanmochi —includes→ ingredient-yomogiCulture (1)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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ingredient-yomogi —is_used_as→ "A vegetable/ingredient carrying bitterness"