Akamizu
Estimated Inventory, lb : 0
Description/Taste
Akamizu is a wild species comprised of thick, fleshy stems that grow upright and produce large, broad, serrated, and textured leaves. While Akamizu is sold in markets with the leaves still attached, it is worth noting that only the stems are eaten. The quality of the leaves indicates freshness in markets. The stems are thick to semi-thin and have a smooth, taut, and firm surface. The stems also range in color from a dull, muted green to pale green and are blushed with tinges of red at the base. The amount of red coloring varies, depending on the plant's age and growing conditions, and only occurs on the stems. Some Akamizu may be absent of any red coloring. Another notable trait is a slight stickiness that can sometimes be found on the red portion of the stem. Akamizu stems are customarily cooked before consumption and have a dense, crunchy, succulent consistency. The stems also release a fresh scent and have a mild, neutral, green flavor without any bitterness commonly found in wild vegetables. In the fall, the plants produce edible bulbils with a red-brown coloring and resemble red beans. These bulbils form beneath the leaves along the stems and can be plucked from the plant or collected once they have fallen to the ground. When cooked, the bulbils have a starchy, fluffy consistency and bland, subtly nutty flavor.
Seasons/Availability
Akamizu stems are typically harvested in the spring through early summer. The edible bulbils are gathered in the fall.
Current Facts
Akamizu, botanically classified as Elatostema umbellatum, is a wild Japanese species belonging to the Urticaceae family. The upright, leafy, perennial plant extends 20 to 30 centimeters in height and is a specialty green foraged from mountainous regions throughout Japan. Akamizu is only available for a short season each year, but the plants are easily identified and found growing in large groupings. The name Akamizu roughly translates from Japanese to “red water,” “aka” meaning “red” and “mizu” meaning “water.” The species acquired its water moniker from its high water content in the stems and the plant's common growing regions alongside bodies of water. It also earned its red descriptor from its red-tinged stems. Among communities in the species’ native growing regions, Akamizu is called Mizu or Red Mizu. It is important to note that there are two different species referred to as Mizu, but in most markets, Mizu refers to Akamizu. Both plants are wild in Japan and are gathered for culinary use. Akamizu, or Red Mizu, is more common and valued for its neutral, non-bitter taste. Aomizu, or Blue Mizu, is rarer and lacks pigment on the stems. Akamizu plants also develop edible bulbils called Mukago, Mizu-no-mi, or Mizu no Kobuko. These bulbils fall from the plants in the fall and are collected by foragers. In culinary preparations, only the stems and bulbils are utilized in cooked dishes. Akamizu stems are traditionally sold with leaves still attached as a sign of freshness, but the leaves are removed before incorporating into a wide array of savory recipes.
Nutritional Value
Akamizu has not been extensively studied for its nutritional properties. Like other wild vegetables, the species may be a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, thiamine and riboflavin to help turn food into energy, and other minerals. The species is also thought to contain antioxidants to reduce inflammation and protect the body's overall health. In natural remedies throughout Japan, Akamizu is believed to help improve the skin and boost energy.
Applications
Akamizu has a neutral, green, and mild taste suited for cooked preparations. The leaves are typically discarded before use, and only the stems are used for culinary dishes. The stems are also peeled before cooking to develop a more tender texture. Young Akamizu stems are customarily fried into tempura or blanched and served as a simple side dish. They are also prepared in ohitashi style, a method where the stems are steeped in a dashi-based sauce. More mature Akamizu stems are stir-fried with aromatics or are simmered into soups and stews to soften the stem’s dense, crunchy nature. The stems are also pickled as a tangy condiment or made into tataki, a method of pounding the stems and mixing them with garlic and miso. Crushing raw Akamizu will contribute a stickiness to dishes, while leaving the stems whole and then cooking keeps the stems firm and crisp. Beyond the stems, the edible bulbils are cooked and served salted, developing a soft, dense, and slightly chewy consistency. The bulbils are also sometimes served with salted kelp. Akamizu pairs well with meats such as pork, beef, and poultry, tofu, aromatics including garlic, ginger, and onions, and flavorings such as soy sauce, mirin, dashi, and sesame. Whole, unwashed Akamizu stems should be immediately consumed for the best quality and flavor and will keep for a few days when wrapped and stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Akamizu is a revered species among Japanese communities in mountainous regions of Japan. The perennial plants appear in the same growing regions each year, developing from previously harvested stems, and arise in large groupings, allowing them to be easily spotted. Akamizu is also available for extended periods, and the stems can be harvested throughout the growing season, acting as a sustainable ingredient that can nourish families for several weeks. In these mountainous regions, Akamizu has also earned the name Uwabamisou, derived from Uwabami, a name for a large snake yokai in Japanese folklore. There are several legends surrounding Uwabami, and some stories share fear of the snake as it likes to eat people, while other tales view it as a guardian to protect people. Akamizu acquired this serpent moniker as it traditionally grows in water-filled areas of swamps, wetlands, and alongside rivers. These locations are also rumored to be the primary residence of the Uwabami.
Geography/History
Akamizu is native to Japan and has been growing wild since ancient times. The species is believed to have sites of origin across Japan in mountainous regions spanning from Hokkaido to Kyushu, and the plants have remained a wild species throughout history. Akamizu is often found alongside water and thrives in wetlands, near streams, or beside creeks. The species grows in wet soil and favors shady locations. Akamizu has remained mostly unchanged and is a seasonal vegetable harvested for its mild taste, crunchy nature, and availability. The species is widely favored as a specialty ingredient across Japan and is gathered in the spring and summer as a fresh culinary ingredient. Today, Akamizu is foraged from wild populations and is sold directly through foragers and local markets. The species is primarily found in Yamagata, Akita, Aomori, and other Tohoku regions in Japan.
