Spring Vegetables
In this post, I’m sharing my top 3 favorite spring vegetables—plus sansai (wild mountain vegetables)! Once sakura season wraps up and the weather is getting warmer, it’s the perfect time to enjoy these fresh, seasonal ingredients. Let’s dive into the taste of Japanese spring!
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Takenoko
When it comes to spring vegetables, takenoko (bamboo shoots) is the first thing that comes to mind. Here in Japan, you can spot bamboo growing just about everywhere, and the crunchy texture of fresh bamboo shoots is a true spring delight.
We’re lucky to have generous neighbors who share huge, freshly harvested bamboo shoots with us every year. It’s one of the joys of the season! I use it in takikomi gohan, miso soup, nimono, and even roast it—takenoko works in just about anything!
Check out my takenoko post to learn more about what it is and how to cook with it.
Asparagus
My hometown, Hokkaido, is the most famous asparagus-growing region in Japan. While asparagus is available year-round in supermarkets, it is freshest, sweetest, and most delicious in spring and summer.
During the season, I highly recommend this simple asparagus salad: just top asparagus with boiled eggs and a sprinkle of parmesan. It’s quick, easy, and absolutely mouthwatering!
Spring Cabbage
Cabbage has two peak seasons—spring and winter. Spring cabbage is smaller, with loose, fluffy layers and soft, juicy leaves that are darker in color.
It’s best for quick, light dishes like salads, stir-fries, or simple soups, rather than long stews!
Walking is part of my daily routine, and I always get excited when I see vibrant green cabbage growing in gardens like this one!
Sansai (Mountain Vegetables)
Sansai refers to wild mountain vegetables traditionally foraged in Japan during spring. Seasonal greens like fuki, udo, warabi, and zenmai are a treasured part of Japanese food culture. To highlight their natural flavors, these wild vegetables are often enjoyed as tempura, in soba noodle soups, or takikomi gohan.
I grew up in a rural area, and every spring, my parents and neighbors would head into the mountains to gather fresh sansai like fuki and udo (pictured above, store-bought). My favorite was always my mom’s fuki salad. She’d boil the fuki until tender, chop it up, and serve it with a little mayonnaise and katsuobushi (bonito flakes). That light crunch and unique flavor—there’s really nothing like it. Simple, but to me, it tasted just like spring.
I hope you enjoyed reading about Japanese spring vegetables. If you ever visit Japan in spring, be sure to try these seasonal veggies—they’re at their freshest and most delicious this time of year!
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