"Kuwai" - Three-leaved Flowering Plants

They are often eaten on special days or celebrations because their leaf buds can be considered as a good luck charm in Japanese.

These local vegetables are often used on celebrations or New Year. They are bitter, crumbly and soft. Their taste is similar to that of lily bulbs. The most common way of preparing them is through boiling, but they can also be deep-fried or turned into crispy chips. It’s a popular vegetable to young and old.