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Butterbur sprouts are a wild spring vegetable in Japan, typically harvested from February to March. At my home here in Itoshima, they surprisingly grow all over the garden. I never expected to harvest my favorite tempura ingredient right at home. Next time, I’ll be making peperoncino with wild daylilies—stay tuned! 蕗のとうは日本では２〜3月頃に収穫できる山菜です。 ここ糸島の家ではなんと敷地内の庭にたくさん生えてきました！笑 天ぷらの中では一番好きな蕗のとうがまさか庭で収穫できるとは。 次回はヤブカンゾウのペペロンチーノをお届けします。笑 My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Instructions: 1. Harvest the butterbur sprouts. 2. Rinse with water, then gently open the buds. 3. Lightly coat with rice flour, then dip in a batter made from rice flour and water. 4. Deep-fry at 180°C for 1–2 minutes. 5. Sprinkle with salt and enjoy the bitterness. ----------------------------------------------------------------------- 「作り方」 １、蕗のとうを収穫する ２、水で洗ってから蕾を開く ３、米粉を全体にまぶしてから、米粉と水で作った衣生地につける ４、180℃の油で１〜２分ほど揚げる ５、塩をふりかけたら苦味を楽しむ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : NiSi JetMag Pro VND 82mm + 1/8 Black Mist / Mic：DEITY V-Mic D4 Duo / DEITY S Mic 3S Tripods：Gitzo 1545T / Leofoto MT-04 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------