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Forager Japan

Foraging around Japan on nature hikes. Learning about edible plants and eatocracy. Started using Vegan recipes and cooking

05/04/2026

Japanese Foraging display Toyama prefectural Natural History Museum

26/03/2026

#こごみ Even after you boil the Ostrich fern tips they remain bright green so they are great in pasta, gratin and salads. Don’t boil them too long cause they with turn a pale brown in soups or stews. A simple Japanese salad of tahini sesame dressing is my favorite

26/03/2026

Spring wild edibles Ostrich fern shoots こごみ are one of my favorite spring edibles. The fern tips are best foraged early when they are still tightly wound up like a fiddle head because they are crunchy and fresh tasting. Just boil them slightly and mix them in any dish. They have a asparagus like bite to them and keep their texture even after cooked

18/03/2026

#メダカ Found a self service Oryzias メダカ stall in the middle of nowhere in the Japanese countryside Poor pet fish were sitting out and sweating bullets hoping to be brought home as pets! The 2000-3000 yen price tag didn’t make it very appealing. I felt sorry for the guppies. 😢

16/03/2026

つくし Horsetails They are the first Sansai that pops up and signifies a Spring has come in Japan They don’t last long so get them now! before April usually.They have a very earthy flavor and is said to contain lots of Silica which promotes collagen and beauty! That’s why’s its call “Tsukushi” or “beauty”

14/03/2026

#なの花
The tips of the flowers of Nanohana (and variety of cabbage, turnip, broccoli flowers…) are great eating but don’t forget to grab the long tender stalks of the plant. Just like broccoli stalks after eating all the flowering parts don’t forget to use the stalks and stems! If you peel away the stringy outer parts the whitish tender centers are delicious!

住所

Kamakura-shi, Kanagawa