Sansai

{{Short description|Foraged plants in Japanese cuisine}} {{About|Japanese cuisine}} {{Expand language|topic=|langcode=Ru|otherarticle=Сансай|date=May 2026}} {{Use dmy dates|date=November 2019}} [[File:Matteuccia struthiopteris 2005 spring 002.jpg|thumb|150px|Kogomi (''Matteuccia struthiopteris'')]] [[File:Pteridium aquilinum 2005 spring 001.jpg|thumb|150px|Warabi (''Pteridium aquilinum'')]]

{{nihongo|'''Sansai'''|山菜|}} is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some ''sansai'', such as ''warabi'' (“fernbrake”), have been successfully cultivated.<ref>{{Cite web|url=https://lapetitnoisette.com/2019/03/30/sansai-%e5%b1%b1%e8%8f%9c/|title=On Japanese Sansai|last=Sperss|first=Phil|date=2019-03-30|website=lapetitnoisette|archive-url=|archive-date=|access-date=}}</ref> For example, some of the fern shoots, such as bracken (fiddlehead) and ''zenmai'', shipped to market are farm-grown.

They are often sold pre-cooked in water, and typically packaged in plastic packs in liquid. The fern shoots ''warabi'' (bracken), ''fuki'' stalks in sticks, and mixes which may contain the above-mentioned combined with baby bamboo shoots, mushrooms, etc., are available in retail supermarkets, and ethnic foodstores in the US.

''Sansai'' are often used as ingredients in Buddhist vegetarian cuisine known as shōjin ryōri.<ref>{{Cite web |url=https://www.bbc.com/travel/article/20200907-shojin-ryori-japans-ancient-vegetarian-meal |title=Japan’s ancient vegetarian meal |last=Crossley-Baxter |first=Lily |date=9 September 2020 |website=BBC |access-date=18 December 2024 |archive-url=https://web.archive.org/web/20241109005814/https://www.bbc.com/travel/article/20200907-shojin-ryori-japans-ancient-vegetarian-meal |archive-date=9 November 2024 |url-status=live}}</ref>

== Examples == Sansai include: * ''Chishimazasa'' (チシマザサ), ''Nemagaridake'' - bamboo shoots of ''Sasa kurilensis''.<ref name=maff/> * ''Fuki-no-tō'' (''Petasites japonicus'') - flower shoots of butterbur (''tō'' refers to a plant beginning to bolt) * ''Gyojaninniku'' (''Allium ochotense'') - similar to ramps (''A. tricoccum'') * ''Hana-ikada'' (ハナイカダ), ''Helwingia japonica'', young leaves.<ref name=maff/> * ''Harigiri'' (''Kalopanax'')- ''Acer'' species, young leaves tarter than ''tara''.<ref name=maff/> * ''Itadori'' (''Reynoutria japonica'', syn. ''Fallopia japonica'' - Japanese knotweed<ref name=maff>{{Harvnb|MAFF|2004}} 山菜関係資料(Sansai-related material) (webpage pdf)</ref> * ''Kogomi'' - fernbrakes of ''kusasotetsu'' (''Matteuccia struthiopteris'')<ref name=maff/> * ''Koshiabura'' (コシアブラ), ''Chengiopanax sciadophylloides'' - young leaves.<ref name=maff/> * ''Mitsuba'' (ミツバ), ''Cryptotaenia canadensis'' subsp. ''japonica'' * ''Momijigasa'' (モミジガサ), ''Parasenecio delphiniifolius'', syn. ''Cacolia delphiniifolia'') - an aster family plant, for young leaves and shoots<ref name=maff/> * ''Niyama-irakusa'' (ミヤマイラクサ), ''Laportea macrostachya'' - Nettlelike plants, which though young leaves and stems are eaten have stinging hairs requiring caution<ref name=maff/> * ''Nirinsō'' (ニリンソウ), ''Anemone flaccida'' - young leaves are eaten but may be mistaken for wolfsbane<ref name=maff/> * ''Nobiru'' (ノビル), ''Allium macrostemon'' - similar to field garlic * ''Nogeshi'' - sowthistle (''Sonchus oleraceus''), for young leaves <ref name=maff/> * ''Seri'' - Japanese parsley (''Oenanthe javanica'') * ''Sarunashi'' (''Actinidia arguta'') - fruits are eaten raw or to flavor alcohol<ref name=maff/> * ''Shiode'' (''Smilax riparia'' var. ''ussuriensis'') - young leaves<ref name=maff/> * ''Tara no me'' - young shoots of the Japanese angelica tree<ref name=maff/> * ''Tade'' (''Persicaria hydropiper'') - Water pepper, leaves and shoots used as an ingredient for sauces or as a garnish * ''Tsuwabuki'' (''Farfugium japonicum'') - Stems prepared like ''fuki''<ref>{{cite web|url=http://www.pref.kagawa.jp/nousei/santa/kyodoryouri/syodo/fuki-tsuwabuki.htm|title=蕗とつわぶき|publisher=讃岐の食(Sanuki eating)|year=2001|accessdate=10 April 2012}}</ref> * ''Udo'' - Japanese spikenard.<ref name=maff/> * ''Uwabamisō'' (''Elatostema umbellatum'' var. ''majus'')<ref name=maff/> * ''Warabi'' - bracken shoots * ''Zenmai'' - another type of fern top, more prized than ''kogomi'' or ''warabi'', and also sold dried.

==See also== * ''San-namul'', Korean category similar to ''sansai'' * {{ill|Ohitashi|ja|おひたし}}

==References== {{Reflist}} {{Refbegin|}} * {{cite web|author=MAFF|website=|publisher=Ministry of Agriculture|title=山菜関係資料(Sansai-related material)|url=http://www.rinya.maff.go.jp/j/tokuyou/tokusan/megurujoukyou/pdf/5sannsai.pdf|date=December 2004|archive-url=https://web.archive.org/web/20120420104222/http://www.rinya.maff.go.jp/j/tokuyou/tokusan/megurujoukyou/pdf/5sannsai.pdf|archive-date=20 April 2012|accessdate=10 April 2012|url-status=dead}} (government website PDF) {{Refend}}

Category:Buddhist cuisine Category:Japanese cuisine Category:Japanese vegetables