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Beni udo (red udo, plant related to ginseng)

This plant is cultivated in Ena City. The history of its cultivation goes back a long way, and it is known that each farming household grew it in the corners of their yard in the latter part of the Meiji period (around 1900), which was consumed domestically as a seasonal wild vegetable. Vivid red color and strong flavor are its characteristics. It has been cultivated up until today due to its relative lack of bitterness and soft texture.
○ Main cultivation area
Ena City (former Kamiyahagi Town)
○ Harvest period
April to early May
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Road Station Kamiyahagi La Foret Fukuju no sato
Kamiyahagi-cho, Ena City

Address3566-1 Kamiyahagi-cho, Ena City[Map
Phone Number0573-48-3366
Opening Hour8:30~17:30(Depends on season)
HolidayNo holidays (except year-end and Tuesdays in December and March)
Parking Capacity30 cars
Access Approx. 30 minutes by car from Chuo Expressway "Ena IC"
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Strong flavor, less bitterness and more softness.
The vivid red color heralds the coming of spring.
We offer seasonal wild vegetables harvested inthe Kamiyahagi area of Ena City. New buds are cooked as tempura and the stalks and stems are pickled in sour miso, sesame-dressed as salad, stewed or fried. The skins are simmered in sweet say sauce to make kinpira.
Service periodFrom early April to early May
Please call us to confirm.
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