Hosta Recipe

As I explained in my "Hosta vs Giboshi" page, hosta, H. montana to be exact, is called "urui" (u - ru - i) and consumed by Japanese people as a delicacy in the spring. Recently, Yuki Urui or "Snow Urui" grown in Mogami, Yamagata Prefecture, Japan, is getting its popularity. As its name explains, it is white and tender -- tender enough for fresh salad. They move the hostas to a greenhouse late in the fall, and keep the dormant hostas covered in the winter. This way, the hostas emerge white and very tender. Here is a link to the local government web site introducing Yuki Urui. If you click on the links below the Yuki Urui photos, you will see pictures of many Yuki Urui dishes.

Yamagata Prefecture Web Site - Yuki Urui

For those who want to try, cut off fresh leaves of hosta (preferably H. montana) just above the crown. Wash them well, and cook in boiling water with a little salt for 1/2 minute to 1-1/2 minutes. Drain well in a colander. Cut the leaves into 1 to 2 inches. Serve them with mayonnaise, your favorite salad dressing or soy sauce with grated ginger or dried bonito flakes.

You don't have H. montana in your garden? How about H. 'Sagae'? Do you remember the story that H. 'Sagae' was found in the vegetable garden sporting from a hosta that a farmer was growing for food? Do you know H. 'Sagae' was found in Sagae City in Yamagata Prefecture, home of Yuki Urui? That's right! H. 'Sagae' is the 'Urui' with a little different colors!

One of my hosta friends in Japan, Kenya, gave me the following photos and his recipe of urui to share with my non-Japanese speaking hosta friends.

Packaged Urui Label - Products of Mogami, Yamagata Prefecture
Good for tempura, with dressing, or in soup

Urui with Vinegar Mustard Miso Dressing by Kenya

Ingredients:

Hosta (H. montana or whatever hosta you'd like to try)
White miso (bean paste)
Sugar
Sake (Japanese rice wine) or mirin (sweet cooking rice wine)
Vinegar (Kenya recommends rice vinegar)
Mustard

Prepare hosta (Refer to the 2nd paragraph of this page)
Serve with VMM Dressing (Recipe below)

Boiled hosta

VMM Dressing

Place white miso and sugar (about 1 : 0.7) in a small sauce pan
Add some sake or mirin just enough so it is easy to mix
Cook over low heat stirring constantly with a wooden spoon
It is done when it turns creamy
Cool the miso mixture
Add vinegar to thin the miso mixture and mix well with a whisk

Prepare mustard if you use dry one; Luke-warm water makes the mustard spicier

Add the mustard to your taste to the miso mixture, and mix more with a whisk
Serve the cooked hosta with the dressing

Urui with
Vinegar Mustard Miso Dressing

Top


Packaged Urui		Label - Products of Mogami, Yamagata Prefecture Good for tempura, with dressing, or in soup