My father bought me a butterbur the other day.

This is probably the last butterbur for this year already. This is a butterbur in Kawasaki, Kanagawa Prefecture.

Butterbur is all around my house.

I have been eating butterbur since I was a child because it grew abundantly in Izu.

Unlike Akita's large butterbur, Izu's butterbur is also thin and crunchy!

Today I am going to make Japanese butterbur stew with reference to a book by Toshiko Okuzono, "Recipes to Read by Toshiko Okuzono". This book is my bible.

Fill a frying pan with water and bring to a boil, then add the halved Japanese butterbur.

Cook over medium heat for 1 or 2 minutes, remove from heat, and peel the butterbur while cooling.

Add 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 cup of water, 1 piece of fried tofu, and kombu to the above prepared Japanese butterbur, then simmer!

Add bonito flakes.

Since spring was already over, I was very happy to be able to eat butterbur for the last time.

They were very tasty and chewy butterbur!