Miso paste to relish the aroma and earthy bitterness of fukinoto butterbur sprout
Bakkya referes to fukunoto butterbur sprout in the dialect of the region. Only the buds of fukinoto are usually used in cooking, but Bakkya Miso can be made also with the leaves and stems after flowering. Chopped fukinoto is mixed with miso paste, sugar and mirin sweet cooking rice wine, and stir-fried well before serving. A variety of recipes can be found in the region. It is a very appetising accompaniment for rice.