Kuwai (Threeleaf Arrowhead) is the plant
that can easily be found in large part of Asia, Europe, and Americas. However,
it’s had less chances of being utilized for the gastronomy. As a gastronomic
interpretation of this plant, it’s root is the part to be enjoyed. The texture
of kuwai root is somewhere between chestnut and potato once heated, while the taste
is somewhat sharper and bitterer. Popular way of cooking it in Japan is peeling the skin off then simmer it in a pot. It is one of the popular assorted treats for New Year’s Day meal (Osechi). Ones on the above photo, I grilled it with leaving
the skin on. Skin can also be eaten in this way. Simply sprinkle a pinch of
salt on to proceed “bon appetite”.
Not many Japanese eat kuwai except pot-simmerd ones
as New Year’s day meal. I discovered the grilling method by a gourmet essay
written by a Japanese novelist Tsutomu Mizukami, with his experience
as a servant boy at a Buddhist temple in his chilhood. During the time, he prepared meals
for the priests in the temple.
This yellow one, that salt was on, is Fujina-ware that is
located in northwestern Japan called Shimane pref. The yellow glaze is a good
contrast with the darker presentation of kuwai dish. Fujina, is also
well-known by Japanese pottery lovers in making British-influenced slipware.
