Ostrich Fern Fiddleheads

Kogomi is a spring mountain vegetable (sansai). It is easily recognisable by its tightly curled young tip.

Kogomi should be blanched or cooked before consumption so as to remove some of its bitterness and to make it easier to digest. Kogomi has a similar taste to asparagus and is prepared in a similar way by cutting of the hardened bottom of the stems before it is cooked.  Kogomi can be cooked in simmered and sautéed dishes, added to dressed salads and fried into tempura. Blanched kogomi tastes good when served with a sesame dressing or sautéed with butter, garlic, parsley and then seasoned with salt and pepper.