{"id":9121,"date":"2016-12-22T20:23:47","date_gmt":"2016-12-22T19:23:47","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=9121"},"modified":"2025-11-09T17:52:37","modified_gmt":"2025-11-09T16:52:37","slug":"katakuri-at-mt-iimoriyama","status":"publish","type":"post","link":"https:\/\/www.edimentals.com\/blog\/?p=9121","title":{"rendered":"Katakuri at Mt. Iimoriyama"},"content":{"rendered":"

This post documents my visit with Aiah Noack of Naturplanteskolen in Denmark to the historical town of Asuke in Aichi Prefecture near to Toyota, where we’d spent the night, on 28th March 2016. \u00a0Asuke and the Korankei Gorge is a popular place to visit to see the autumn colours, with some 4,000 different maples planted here since a priest started beautifying the place in 1634 (see http:\/\/japan-highlightstravel.com\/en\/travel\/nagoya\/120029<\/a>). Aiah had contacted an old plant breeding colleague, Teruo Takatomi, \u00a0based in Toyota, \u00a0who had kindly offered to show us around for a couple of days and this was the first day of the itinerary they had arranged for us visiting natural areas and farms growing sansai (wild mountain vegetables). \u00a0Two of Teruo’s colleagues took us to Asuke to see the mass flowering of katakuri (Erythronium japonicum<\/em>) on Mt. Iimoriyama right next to the town. However, there was much more than katakuri in the wood as the first album documents and at the end of the walk through the woods \u00a0we stumbled on a wonderful small nursery specialising in wild and edible plants! The owner ran it as a hobby and kindly invited us back to his house for tea and to see his garden (second album below).<\/p>\n

For edimental gardeners, katakuri is one of the most exclusive vegetables, requiring at least 7-8 years to flower from seed! \u00a0Two plants I was given by Magnar Aspaker in April 2008 still only produce one flower a year and I’ve never seen a flower, but it’s growing in a less than optimal environment… It has survived the worst of the freezes here including the coldest winter since records began (frozen solid for 3-4 months)! Ian Young relates the same problem in his excellent e-book “Erythroniums in Cultivation” (available for free at http:\/\/files.srgc.net\/general\/ERYTHRONIUMS-IN-CULTIVATION%20-2016-IanYoung.pdf<\/a>). He says that the bulbs divide slowly and seed is important to increase plants, but it takes time. On the other hand, individual plants can, according to a Japanese site, reach 50 years old with a new bulb every year! This seems to be his favourite Erythronium, easy to grow (although slowly increasing) with dramatic markings on the flowers.<\/p>\n

\"Erythronium<\/a>
Erythronium japonicum in my garden<\/figcaption><\/figure>\n

As an edible plant, it was once an important source of an edible starch, katakuriko, but the plant was overharvested (also due to its popularity for the wild flower industry) and potato starch is used today, retaining the name! Both the leaves and flowers are used in Japan in various ways and I’ve given a few recipes roughly tranlated from various Japanese pages in the following document: [gview file=”http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/12\/KATAKURI-RECIPES.pdf”]<\/p>\n

…or as in this picture from one of my Japanese foraging books:<\/p>\n

\"Katakuri\"<\/a><\/p>\n

The leaves are also fermented!<\/p>\n

We also spent some time at Sanshu Asuke Yashiki, \u00a0a working traditional crafts museum next to Mt. Iimori and had a gourmet lunch at the Kunputei restaurant overlooking the river gorge (third album below). This restaurant specialises on tofu dishes, handmade every morning and we ate konjac for the first time here (Amorphophallus konjac<\/em>) (see this blog post for my experience with growing konjac: \u00a0http:\/\/www.edimentals.com\/blog\/?page_id=845<\/a>)<\/p>\n