Memory from last winter - Grilled Kuwai

 

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.

 

 

Two potteries are used to serve the kuwai and salt. One that kuwai’s are on, sorry, I don’t have much info about this. I have to go back to the store I bought and ask about it… I simply love how the black glaze is sharply splashed on dark brown. This also creates profound gradation of the color transforming from brown to black.

 

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.