Udo Japanese Food:
| Udo is an editable plant that grows in Japan. Some Udo naturally grows in mountain. Some are cultivated on farms. |
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Farm Udo are usually softer than mountain Udo. When Udo is served at a Japanese restaurant, it is usually served as the first appetizer.
The history of Udo cultivation in Japan have begun since Tenpo period. Since then the cultivation of Udo can make a farmer a lot of money to build a palace. It is quite profitable plant. However, the process of Udo cultivations is not easy. It requires great endeavor and effort. It is no surprise that the number of Udo farms has decreased over the year.
The process of Udo farming begins in springtime. Udo must be grown in open areas. In December, Udo’s leaves and stalks will wither away, and its root must be dug up. Then the roots must be replanted in canvas house at 36 Celsius. Otherwise, it may rot. In fact, the temperature plays crucial roles in the outcome. Udo is usually then harvested in late February. The full growth Udo has sweet and juicy taste. It is excellent salad dressing. The shoots of Udo are usually a little bitter, and it makes good choice with tempura dishes. Udo Japanese food is ready to serve.
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