Oliarola Recipes Infusing Traditional Japanese Cuisine with the Breath of Spring

Oliarola is characterized by a scent reminiscent of fresh green fruit and a deep bitterness.
After reading the essay (see *1 below) written by the proprietress, Kimiko Asahara,
I nodded in agreement, thinking, "Exactly!"
A light green taste, a clear and elegant flavor.
That is exactly right.
I was also convinced by the advice I heard from the proprietress that it pairs well with the slight bitterness of mountain vegetables.
I immediately set out to get some mountain vegetables.
I would have loved to go to the mountains, but that is quite difficult in the middle of Kyoto, so I started by getting butterbur sprouts (fukinoto), kogomi (ostrich fern), and flower wasabi at the department store basement.

Butterbur sprouts, known as the messengers of spring.
This is the first thing that comes to mind when I think of the bitterness of mountain vegetables.
Since it is bound to be delicious if made into the classic tempura, today I will make fuki-miso (butterbur sprout miso).
Fuki-miso made using Oliarola.
Now, I am looking forward to seeing what kind of flavor it will have!

Put Oliarola in a frying pan and warm it up a little, then quickly chop the rinsed butterbur sprouts.
Every time the knife cuts through, the scent of the mountain breeze wafts up.
By the time it is minced, my whole body is enveloped in the sharp, aromatic scent that reminds me that butterbur sprouts belong to the "Asteraceae" family.
I take a deep breath as if to savor the "happiness of cooking."
――Ah, it is spring.

When I quickly heat the frying pan and stir-fry the butterbur sprouts, the "green taste" of the Oliarola rises up, mingling with this scent of spring.
"Spring and green" drift about, painting a marble pattern in the air.

This is... good. It suits it.

Then, I add the miso sauce I had mixed beforehand and cook it for a while.
The aroma gradually matures.
"This is irresistible," I find myself muttering to myself.

The aromatic component of butterbur sprouts, "fukinoride," is said to have the effect of improving gastrointestinal function, but
I wonder if Oliarola might have a similar effect.
It is such an appetizing scent that I get that feeling.

Now, once it has a sense of unity, it is done.
Even when heated thoroughly, the individuality of the Oliarola is not lost, and combined with the unique aroma and slight bitterness of the butterbur sprouts, it finished with a flavor where they enhance each other.
Since the personality of the butterbur sprouts is quite strong, it seems better to use a little more Oliarola.
This is because the freshness of the Oliarola greatly expands the range of flavors in this fuki-miso.

It is good to put this on white rice as is.
Since I went to the trouble, I tried eating it with "Spanish mackerel" (sawara), a fish that also has the character for spring in its kanji.
The fuki-miso, carrying a fresh greenness, pairs wonderfully with the light flesh of the Spanish mackerel, which was gently steamed with sake.
A scent like adding spring to spring. This alone is a luxurious feast.

Wanting to also enjoy Oliarola used without heating, I prepared the flower wasabi.
The refreshing spiciness of flower wasabi and the spiciness of Oliarola are somewhat similar.
I will chop some myoga ginger, toss it with ponzu soy sauce and Oliarola, and enjoy it simply.

Oh!
The fact that it pairs well with ponzu soy sauce was as expected, but it also holds hands well with the scent of the myoga.
The piquant spiciness of both that arrives later is surprisingly well-matched.
This is also perfect for white rice.
I also recommend combining it with white fish sashimi like sea bream to make a slightly Japanese-style carpaccio.
In that case, I would like to use a little more Oliarola.

The combination of ponzu soy sauce and Oliarola would of course also go well with green vegetables other than flower wasabi.
I got completely carried away and tried various combinations with other seasonings and condiments.
Among them, the two I particularly liked were Oliarola + ginger and Oliarola + sesame paste.
Next time, I will share spring ingredient recipes using those.


March 30, 2025

<Recipe>

◆Oliarola Fuki-Miso

[Ingredients] For about one small bowl

Butterbur sprouts: 50g (about 7-8 buds)
Oliarola: about 1 to 1 1/2 tablespoons

☆Miso of your choice: 30g
☆Mirin: 1 tablespoon
☆Sugar: 1/2 teaspoon


1. Mix the ☆ ingredients to make the miso sauce.
2. Butterbur sprouts turn brown quickly when chopped, so first put the Oliarola in a frying pan and warm it up a little.
3. Quickly chop the butterbur sprouts and put them into the warmed frying pan. Stir-fry while coating with plenty of Oliarola until moist.
4. Add the miso sauce and heat over low to medium heat for about 4-5 minutes. Once it has a sense of unity, it is done. The sweetness varies depending on the miso used, so if you feel it lacks sweetness, add sugar.
5. It is delicious both warm and cold. It can be stored in a clean container in the refrigerator for about 10 days.



◆Oliarola Tossed Flower Wasabi and Myoga

[Ingredients] For about one small bowl

Flower wasabi: 70g (about 10 stems)
Oliarola: 1 tablespoon
Ponzu soy sauce: 1 tablespoon
Sugar: 1 teaspoon
Salt: 1/2 teaspoon


1. Preparation is important for flower wasabi to bring out its characteristic spiciness. Wash and cut the flower wasabi into 3cm pieces, then sprinkle with salt and sugar and rub it in. Putting it in a plastic bag and squeezing it firmly makes it easy. Do this thoroughly until moisture comes out.
2. Dip in 80-degree water for about 10 seconds, remove, cool in cold water, and immediately squeeze lightly by hand to drain the water.
3. Add the chopped myoga and toss with ponzu soy sauce and Oliarola. You can eat it immediately, or it is also delicious if left to marinate for a while.

*Stimulating flower wasabi brings out its spiciness. This process is called "making it angry." There are also methods such as rubbing in salt after boiling, or letting it sit in an airtight container for a while after boiling and rubbing with salt to bring out the spiciness. Try various methods to get your preferred level of spiciness.


Main dish and mountain vegetables photo by Shigeo Shibata

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