Edible Plants of the Hokkaido Ainu
An extensive catalogue of edible plants utilized by the Hokkaido Ainu
Location: Hokkaido, Japan
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
"Edible plants of the Ainu" from Ainu Economic Plants, by John Batchelor and Kingo Miyabe, 1893.
1. Pukusa-kina.
Anemone flaccida, Fr. Schm.
Gajō-sō or Fukubera
By some Ainu it is also called ohau-kina, "stew plant." The leaves and stems of this plant form an article of diet among the Ainu. The people gather this herb in large quantities when it is in blossom in the spring and dry it for winter use, though some of it is used green. It is usually eaten boiled with fish, or occasionally put into soup.
2. Pui
Caltha palustris, L.
Ryukinkwa, the Marsh Marigold
The slender roots of this plant are gathered and eaten, but not the stems and leaves. Some are eaten fresh and others dried. In either case they are generally boiled with fish, rice or millet, and sometimes with oil of sardines. Some Ainu pound them to cakes before eating.
3. Kapato
Nuphar japonicum, DC.
Kōhone
The thick horizontal root-stocks of this plant, which are rich in starch, are used as an article of diet. They are first cut into small pieces and scalded, and then either cooked with millet or rice, or put into a soup. The root-stocks are also dried and kept for winter use, and are said to be very delicious.
4. Toma
Corydalis ambigua, Cham. et Schlecht.
Engosaku
The bulbs of this plant are extensively eaten by the Ainu, especially by those in the Ishikari, valley, Saghalien, and Southern Kuriles. The bulb has a slightly bitter taste, which is removed by repeated boilings in water. In Etorup, the Ainu boil with a certain kind of earth to remove its bitterness. They are eaten either simply boiled or mixed with rice. In Saghalien, it is said that they are cooked generally with the fat of seals. The bulbs are often boiled and then dried for future use.
5. Shibe-kina
Cardamine hirsuta, L.
The leaves and stems of this herb are first parboiled and then eaten as a salad.
6. Risesseri or Nisesseri
Cardamine yezoensis, Maxim.
Ainu-wasabi
In the early spring, the young leaves and new root-stocks are gathered for food, the older portions of the roots being thrown away. To increase pungency, the Ainu in some places have learned to put the leaves, together with the root-stocks, into bottles and keep them well stopped a day or so before using. The Risesseri is generally boiled before eaten.
7. Kutchi
The fruit of Actinidia arguta, Planch.
Kokuwa
This fruit is eaten by Ainu. It is also greatly relished by bears, It has a delicious taste when well ripened though it is slightly astringent and mildly purgative. The fruit ripens after the first frost.
8. Matatambu
Actinidia polygama, Planch.
Matatabi
The fruit of this plant is eaten by the Ainu. the unripe berries are extremely acrid and are sparingly cooked in stews to give them flavour. Only the well ripened fruit is eaten raw.
9. Kanchikama-ni
Zanthoxylum piperitum, DC.
Zansho
The leaves and fruit of this shrub are often cooked in soup and used as a condiment. The wood, being of a very tough nature, is often made into hooks and used for getting seaweed (Laminaria, Japanese and Ainu, kombu) out of the sea.
10. Shikerebe
The fruit of Phellodendron amurense, Rupr.
Shikonohei
These berries form an article of diet among the Ainu who collect them in large quantities during the autumn months and dry for future use. Generally they are very sweet and aromatic in flavor, though sometimes some of the trees are said to yield berries having an astringent taste. The Ainu generally boil this fruit with beans, but a very favourite way to cook it is with the fat of deer or bears. These berries are also used as a medicine (see Shikerebe-ni) No. 8.
11. Hat
The berry of Vitis Coignetiæ, Pulliat.
Yama-budo, the Wild Grape
The wild grapes are relished by the Ainu, and also by bears. The Ainu eat them either raw or by keeping them in a cup with salt for a day or two.
12. Menasaru or Noiporo-kino
Lathyrus maritimus, Bigel.
Hama-endō, the Beach Pea
The beans are sometimes collected and eaten.
13. Aha
Amphicarpaea Edgeworthii, Benth. Var. japonica, Oliver.
Gin-mame or Yabu-mame
The underground seeds are gathered in large quantities. They are eaten boiled either alone or with rice, after being cleared from the coatings, roots and young shoots. They are said to be very sweet, tasting something like chestnuts. A peculiarity about this leguminous plant is that it has two kinds of flowers, one being an ordinary purplish bean-like flower, and another a subterranean inconspicuous flower, which never opens but is so constructed a to bear seeds without any help of external agencies (cleistogamous flower). The subterranean seeds are about 7-10 times larger than those which are produced in the above ground pods. The former are known as Aha, and the latter as Ahacha. The Ahacha are also collected, and eaten commonly boiled with rice. (Aha is applied to both the nut and vine, though more properly the vine should be called Ahara).
14. Kikin-ni
Prunus Padus, L.
Ezo-uwamizu-zakura
The fruit is eaten. (See No. 13.)
15. Yuk-emauri, Kamui-hurep or Hure-aiush-ni
Rubus crataegifolius, Bunge.
Tachi-ichigo
The berries are eaten.
16. Emauri.
Rubus parvifolius, L.
Nawashiroichigo
The berries of this plant are eaten by the Ainu.
17. Kamui-emauri, or Yuk-emauri
Rubus ph'nicolasius, Maxim.
Ebigara-ichigo
The berries are eaten. They have a fine flavour.
18. Kunne-emauri
Rubus occidentalis. L.var. japonicus, Miyabe.
Kuro-chigo
The berries of this plant are eaten by the Ainu. They are especially abundant on the eastern coast of Hokkaido.
19. Emauri or Yayan-hurep
Rubus idaeus, L. var. strigosus, Maxim
Yezo-ichigo
This raspberry is widely distributed throughout the island of Ezo. The berries are much esteemed by the Ainu.
20. Hurep Fragaria elatior, Ehrh.
Shirobana-no-hebichigo, the Wild Strawberry.
These are very much relished by the Ainu. they are especially abundant in the vicinity of Nemuro, and in the high mountains of Hokkaido.
21. Mau
The fruit of Rosa rugosa, Thunb.
Hama-nasu
This plant is very plentiful on sandy dunes and near the sea shores of Yezo. The hips are used as an article of food by the Ainu. They are eaten raw and are much liked by the children.
22. Setan-ni or Setai-ni
Pyrus Toringo, Sieb.
Zumi or Sannashi
The small fruits, which are called setara in Ainu, are used as an article of food. Children especially are fond of them.
23. Iwa-kikin-ni
Pyrus Aucuparia, Gærtn. var. japonica, Maxim
Nanakamado, the Mountain Ash
The red fruit is sometimes eaten.
24. Abe-ni Crataegus chlorosarca, Maxim.
Yezo-sanzashi, the Blackpome Hawthorn
The pome of this hawthorn is black and fleshy. It is eaten by the Ainu.
25. Pekambe.
Trapa incisa, Sieb. et Zucc.
Hime-bishi
The fruit of this plant forms an article of diet especially among the Ainu who live near the marshes, and is eaten either boiled or roasted. It is often boiled with rice. To split the hard shell of the fruit the Ainu of the Ishikari valley do it very skilfully with their knives, while those of the Tokachi valley usually use their teeth. When it is eaten raw it is said to cause diarrha
26. Michipa
Cryptotaenia japonica, Hausskn.
Mitsuba, the Japanese Honewort
The stems of this plant, together with the leaves are used as food. Sometimes they are boiled green, and at others they are first salted. This use was probably learned from the Japanese. The michipa is the Ainu corruption of the Japanese word mitsuba.
27. Ichari-kina or Icharabo
Anthriscus sylvestris, Hoffm.
Shaku or Kojyaku, the Wild Chervil
The fresh shoots of this plant are often used in stews as a vegetable. Many of the Ainu collect the young shoots, steep them in boiling water, and then salt for future use.
28. Shiu-kina
Angelica ursina, Maxim.
Yezo-nyu
This plant has a very bitter taste and is not generally eaten. However, in some districts, as for instance in Tokachi, the Ainu eat the white interior stalk after having peeled off the bark and expelled as much of the whitish colored juice as possible. This is the largest umbelliferous plant known in Hokkaid.
29. Chifue or Chishuye
Angelica edulis, Miyabe
Ama-nyu
The stalk of this plant is eaten by the Ainu either raw or dried. It has a sweet taste. It is much hunted after by children. For preserving, the stalk is cut into short pieces, skinned, split, and then dried. Some Ainu prefer to eat it boiled soft.
30. Pittok
Heracleum lanatum, Michx.
Hana-udo, the Cow Parsnip
This herb is used by the Ainu for food. It is sometimes eaten raw, though generally it is first roasted and pealed. It is never boiled or put into stew. Bears are said to be remarkable fond of this plant. In the Saru district the stalks are eaten both fresh and dried.
Young shoots which are largely collected and eaten in spring are called haru, while pittok is applied only to a fully grown plant
31. Chima-kina
Aralia cordata, Thunb.
Udo, the Spikenard
The stems of this plant, even to fully-grown ones, are, after having first been peeled, boiled and eaten as a vegetable. It is also sometimes used as a medicine.
32. Enenge-ni, Eninge-ni, or Shuat-ni
Aralia spinosa, L.
Taranoki or Tarambo, the Angelica Tree.
The Ainu boil the young leaves of this plant in their stews and eat them as vegetables.
33. Enumi-Tanne
Lonicera cærulea, L.
Yonomi
This shrub is very abundant in the marshes which lie between Chitose and Tomakomai. The juicy, dark-coloured berries are collected and much esteemed by the Ainu. They are eaten raw.
34. Noya.
Artemisia vulgaris, L.
Yomogi, the Mugwort
The stem and leaves of this plant are used as food when very young in the early spring. They are taken and first boiled; next they are well pounded in a wooden mortar; and lastly made into cakes and dried for future consumption. A good deal however, is eaten at once, having been first pounded with millet, or, if obtainable, rice. When the dried cakes are to be eaten they are re-boiled and pounded with millet or rice. This is said to be a very nutritious food and of itself quite sufficient to sustain life and keep the body in a healthy condition. It is said to be of a very sweet flavor, and the people are remarkably fond of it. The ancient Ainu used to live upon this herb a great deal, we are told, and has been the means of keeping them alive throughout more than one famine. Later on in the year, when the plant becomes older, the leaves only are taken (without the stem) and dried for future use. (See No. 19).
35. Kamui-noya.
Artemisia Stelleriana, Bess.
Shiro-yomogi
This kind of mugwort grows on sandy beaches, and is readily distinguished by its white colour. It is eaten in the same way as the common mugwort, but does not appear to be used as a medicine. The name kamui-noya is also applied by some Ainu to other species of Artemisia, A sacrorum, Ledeb. (See No. 20,) and A. japonica, Thunb.
36. Korokoni.
Petasites japonicus, Miq.
Fuki
This plant is very much used by the Ainu for food. They eat the stalks of the leaves only as a general thing, though some of the Japanese as well as the Ainu use the flower called makayo as well. The stalks are very often roasted over a fire and then skinned and eaten, though as a rule they are boiled in the stews. They are also largely made into pickle by salting the boiled stalks together with the leaves of the Ikokuttara (see No. 96) which are used to give them a reddish tinge. Sometimes, however, salt is entirely dispensed with.
37. Pet-Kutu or Wakka-kuttara
Senecio sagittatus, Schultz Bip.
Yobusumaso or Bōna
Also called by some Ainu, especially by children, Chirekte-kuttara and Rek-kuttara, on account of the noise that can be produced by blowing down the stem. Chirekte, meaning "to play" as a musical instrument. By other Ainu it is sometime called Wakka-kuttara, because water may be drawn up the stem into the mouth. The young shoots are eaten roasted by some people, the skin being first peeled off. The Ainu in some districts, however, (Saru for example) do not use this plant as an article of diet.
38. Oromun or Pekambe-kuttara.
Senecio palmatus, Pall.
Hangonbō or Nanatsuba
The young leaves of this plant are used as food by some Ainu. They are first well boiled, the water is then thrown away and the leaves washed in fresh water; after this they are recooked with other food.
At Mukawa, they are said to be eaten the same way as makayo (See Makayo, No. 21.) At the time when this plant is in full blossom pekambe is said to be ripe enough to be gathered. (See Pekambe, No. 69).
39. Seta-korokoni
Arctium Lappa, L.
Gobō, the Burdock
The roots are eaten as a vegetable. It is said that those growing about Usu and Abuta are most noted. (See also No. 22.)
40. Antsami or Aiush-kuttara
Cnicus sps.
Azami, the Thistle
The Ainu use thistles for food. When very young they cut them off close to the ground and use the whole head, but when they grow older the leaves only are taken. Young thistle heads boiled with fish is looked upon as a great treat, and the Ainu are very fond of it.
41. Honoinoep or Epiche- Nonno.
Taraxacum officinale, Wigg., var. corniculatum.Koch et Ziz
Tampopo, the Dandelion
The leaves of this plant are eaten boiled with stew.
42. Mukekashi.
Adenophora verticillata, Fisch.
Tsurigane-ninjin or Nunoba
The root is the part which is chiefly eaten. It is eaten at once or dried and kept for future use. It is generally eaten boiled sometimes mixed with beans. The leaves are often put into soups.
43. Muk
Codonopsis ussuriensis, Hemsl.
Ba-asobu
The roots of this plant are roundish and warty and a little larger than a common walnut. These bulbs are used as an article of food and are eaten either raw or roasted according to the taste of the person partaking thereof.
44. Top-muk
Codonopsis lanceolata, Benth. et Hook.
Tsuru-ninjin
The roots of this plant are eaten in the same way as those of the muk (see No. 87). The bulbs are larger and longer but are not warty.
45. Ai-karip
Vaccinium hirtum, L.
Sunoki
The fruit of this plant is eaten by the Ainu.
46. Hashipo or Tomamashi.
Ledum palustre, L. var. dilatatum, Wahl.
Iso-tsutsuji
A decoction made by steeping the leaves of this plant in hot water is used in the place of tea by the Ainu of some districts.
47. Ikema or Penup
Cynanchum caudatum, Maxim.
Ikema
As an article of food this plant is used very sparingly and only after having been well cooked (See No. 24)
48. Chituirep or Chiturep
Metaplexis Stauntoni, Roem. et Sch.
Gaga-imo
The roots of this climber are used as food. The pod, which is called chituirep-chippa, is sometimes eaten in its raw state by the Ainu. I once saw a lad in convulsions and foaming at the mouth through eating too many raw pods of this plant. The roots are usually cooked before partaken of.
49. Kitesh or Ken
Convolvulus japonicus, Th.
Hirugawo
The long slender roots of this plant are dug up in the spring and used as an article of food by the Ainu. They are eaten either roasted or boiled, alone or with other food, such as rice or millet. They are said to be very sweet to the taste and are much liked.
50. Seta-endo
Elsholtzia cristata, Willd.
Naginata-Kōju
A decoction is sometimes made by steeping the leaves of this plant in hot water and used as tea.
51. Erum-kina or Eremu-kina
Plantago asiatica, L.
Ōbako, the Plantain
The root is the part used as an article of diet. It is eaten boiled. Some Ainu eat the seeds, after having been well pounded, with rice or millet.
52. Ikokuttara
Polygonum sachalinense, Fr. Schm.
Ō-itadori
The young shoots of this plant, which have a reddish tinge, are eaten by some Ainu. They have a slight acidity. The leaves are commonly employed when pickling the stalks of Petasites (korokoni). When so used first a layer of leaves is spread over the bottom of a barrel, then a layer of korokoni, and so on till the barrel is full. The leaves impart a reddish colour and a slight acidity to the pickle. (See No. 21.)
53. Kuttaraamam.
Polygonum Weyrichii, Fr. Schm.
Urajiro-tade
The fruit of this plant is collected by some Ainu and pounded in a mortar. The mashed fruit is eat either boiled with millet or cooked in fish oil.
54. Shunapa
Rumex aquaticus, L., var. japonicus, Max.
Madaiwō
The fruit of this plant is eaten by some Ainu. It is first pounded in a mortar and then partaken of either boiled alone or with rice. The leaves also are sometimes eaten in soups.
55. Susumau-ni
Elæagnus umbellata, Thunb
Akigumi
The fruit of this plant is first scalded and then eaten
56. Ni-haru
Viscum album, L.
Yadorigi, the Mistletoe
Some of the Chitose Ainu extract starch from the mistletoe branches by pounding them in a wooden mortar, and washing in water. However, mistletoe is not generally partaken of as food excepting in times of great scarcity. (See No. 30)
57. Yuk-topa-kina
Pachysandra terminalis, S. et Z.
Fukkisō or Kichijisō
The berries of this plant are eaten in their raw state.
58. Riyaham-ushi
Daphniphyllum humile, Maxim.
Yezo-yuzuriha
The evergreen leaves of this shrub are sometimes dried and smoked in place of tobacco.
59. Kosa
Humulus Lupulus, L.
Karahana-sō, the Wild Hop.
The root of this plant is eaten either boiled or roasted. It is of a sweet taste. It is generally dug in the spring, though occasionally in the autumn.
60. Teshma-ni or Turep-ni
Morus alba, L.
Kuwa, the Mulberry Tree
The fruit, which is called topembe, is eaten raw.
61. Kapai
Laportea bulbifera, Wedd.
Mukaga-irakusa
The young shoots are gathered in the spring, boiled in two waters and then eaten. (See No. 81.)
62. Minchi or Moshi-kina
Pilea pumila, A. Gray.
Mizu, the Rich-weed.
The succulent semi-transparent stems are eaten boiled.
63. Neshko.
Juglans Sieboldiana, Maxim.
Onigurumi, the Walnut tree.
The Walnuts are called Ninum. These form an article of diet among the Ainu, but as they are very thick shelled, making it difficult to extract the kernel, they are not thought much of.
64. Niseu.
Donguri,
Acorns
These are eaten by the Ainu, especially those of Quercus dentata. The favourite way of eating them is to first boil them, though occasionally they take them roasted. They are not used in stews. Acorns are usually boiled in two or three waters before using; and are sometimes cooked till they become a paste before partaken of.
The acorns of Tun-ni or Kom-ni (Q. dentata) are especially eaten, because they are less stringent and sweeter than the acorns of the Quercus crispula and Quercus grosseserrata, (Chikapo-pero-ni and Shipero-ni).
65. Yam.
The fruit of Castanea vulgaris, Lam.
Kuri, the Chestnut
Chestnuts form an important article of food among the Ainu. They prepare them in various ways. The favourite way is to well boil them, then take off the skins and pound them into a paste; they are then reboiled with millet or rice and eaten.
It is considered to be a great delicacy to mix the pounded chestnuts with the eggs of salmon or trout and boil them together. Another at is to mash them with the fat of animals. Sometimes they are eaten roasted, but in that case never by way of taking a meal. This latter way of cooking chestnuts is looked upon as more of an agreeable pastime than anything else.
66. Enchikimaimai or Ichikimaimai
Empetrum nigrum, L.
Gankōran or Kokenomi, the Crowberry.
The black berries are eaten raw. They have a slightly bitter taste.
67. Kanat-ni or Anat-ni.
Cephalotaxus drupacea, Z. et S.
Inugaya or Hyōbu
The fleshy part of the drupe-like fruit is sometimes eaten by the Ainu. It has a sweet though slightly resinous taste.
68. Rarama-ni
Taxus cuspidata, S. et Z.
Ichi-i or Onko, the Yew.
The fruit of the yew is sometime eaten by children but it is not used as a general article of diet.
69. Todonup or Henekkere
Pinus pumila, Regel.
Hai-massu
The seeds of this dwarf pine are much esteemed by the Ainu of the Kurile Islands as an article of diet.
70. Nimak-kotuk
Cremastra Wallichiana, Lindl.
Saihai-ran
The root of this orchid is sometimes eaten boiled. (For other uses see No. 36.)
71. Ununtep or Unintek-ki
Gastrodia elata, Bl.
Oni-no-yagara
This plant is used by some Ainu for food. It is eaten boiled, but it is not mixed with other articles of diet because its flavour is said not to be very inviting. The underground bulbs are the part used. They are collected in spring and are boiled with as little water as possible.
72. Etoruratkip
Polygonatum giganteum, Dietr. var. falcatum, maxum.
Naruko-yuri
The root stock of this plant is eaten either boiled or roasted. (See also No. 38.)
73. Ukuru-kina
Funkia ovata, Spreng.
Gibō-shi
The white parts of the leaf stalks only of this plant are used for food. They are boiled with other things and are said to be very sweet and tender.
74. Shikuturu or Shukutut
Allium schoenoprasum, L.
Yezo-negi, the Common Chive
The bulbs and leaves of this plant are used as ordinary food. Many chop them up fine and boil them in their stews to give flavour to other articles of diet.
75. Membiru
Allium nipponicum, Fr. et Sav.
Nobiru
The bulb of this plant is the part used. It is generally eaten fresh as a salad but is not dried and stored up. Sometimes, however, it is used as an ordinary food, especially to give flavour to other delicacies.
76. Pukusa.
Allium victorialis, L.
Gyojya-ninniku or Kitobiru
The bulb and the lower part of the leaves of this plant are used as food by the Ainu. They are taken in the early summer, chopped up fine, and dried for future use. This plant is often used as ordinary food to give flavour or other edible articles, and sometimes it is boiled in fat. It is also used as medicine. (See No. 39.)
77. Turep
Lilium Glehni, Fr. Schm.
Ōba-ubayuri or Umbairo
The Ainu extensively use the bulbs of this plant for food. They prepare them as follows. After having well washed the bulbs they pound them, in their raw state, in a mortar. The flour or finer portion, which is called irup, is then separated from the coarser, and put in the sun to dry. When eaten this is generally made into a gruel and cooked with millet or rice. The coarser part, which is called shir and shirari, is boiled at once and then again pounded and put into a tub to decompose. When thoroughly rotten it is again boiled and pounded. After this it is made into large cakes, called onturep or turep-akam, with a hole in the centre, and hung up to dry. When needed for food the Ainu throw them into the millet pot and boil them. The flour is, it may be remarked, sometimes applied to burns.
78. Masara-orumbe
Lilium dahuricum, Gawl.
Yezo-sukashi-yuri
The bulbs of this lily, which grows chiefly on the sandy beaches and river banks, are used as an article of diet. They are cooked in the same way as niyokai. (See No. 123.)
79. Niyokai
Lilium avenaceum, Fisch.
Kuruma-yuri
The bulbs of this plant are the parts used. They are taken in the autumn, brought home, picked to pieces, and, having been thrown into the rice or millet pot are boiled. Sometimes they are eaten alone, but they are more generally mixed with other food.
80. Anrakoro.
Fritillaria kamtchatensis, Gawl.
Kuro-yuri, the Black Lily
The Ainu eat the bulb of this plant. It is dug up in the summer, brought home, washed, and boiled. When well cooked the bulbs are mashed and mixed with the fat of animals, or with rice.
The bulbs are often dried and stored away for future use, though many of them are eaten fresh. When any of that which has been stored is to be eaten it is generally reboiled in stew.
81. Eshkerimrim.
Erythronium dens-canis, L.
Katakuri, the Dog's Tooth Violet
The long solid scaled bulbs of this plant are used for food. They are taken and well washed and then thoroughly pounded in a mortar. The fine flowery portion is kept for use, and the coarser thrown away. When required, a little of the flour is put into a cup and hot water poured on it. By stirring, a kind of gruel is made, and this is drunk by itself. The eshkerimrim is never cooked with other food. The leaves are also collected by some Ainu and cooked as a vegetable. It is also said by some to be good for stomach-ache.
82. Chikap-toma
Gagea lutea, Ræm. et Sch.
Kibana-no-amana, the Yellow Star of Bethlehem
The Ainu children eat the bulbs of this plant after roasting in a fire. The leaves are also put in soups.
83. Kina-emauri
Trillium kamtschaticum, Pall.
Shirobana-no-enreisō.
The berry of this plant is used for food. It has a delicious taste with a slight trace of acidity.
84. Raurau
Arisæma japonicum, Bl.
Tennanshō, Jack in the Pulpit
The bulbs of this plant are eaten. They are dug up in the autumn, brought home and washed, and then put in the ashes upon the hearth to bake. They are never boiled. As a certain part of the bulb is said to be very poisonous they have to be partaken of with great care; the good parts only are used as food and the poisonous carefully taken out and thrown away.
The basal part of the stalk and its continuation into the bulb is said to contain the poisonous property. This part is of a greenish colour and is very carefully picked out with a knife before using. The ashes appear to counteract the poisonous acid which is still left in the bulb, and to render it harmless.
85. Shikerebe- kina.
Symplocarpus fætidus, Salisb.
Zazensō, the Skunk Cabbage
The leaves are the parts used as food. They are first boiled and dried, and then cooked in soups.
86. Top
Bambusa senanensis, Fr. et Sav.
Yama-dake
The grain of this bamboo is sometimes collected by the Ainu and eaten in the same way as rice or millet. It is called Kamni-amam. The young shoots, which are much eaten by the Japanese, are not used by the Ainu.
87. Kamui-soroma
Osmunda regalis, L.
Zemmai, the Flowering Fern
The young fronds are taken, and used as food, prepared in the same manner as tuwa (No. 133).
88. Soroma
Onoclea germanica, Willd.
Kusa-sotetsu or Kogomi
The sterile fronds of this fern are collected when young and soft, and are much eaten by both Ainu and Japanese. The Ainu generally put them into soups.
The fertile fronds of this fern, which appear later in season, are called by the Ainu Airap-kina. They are made into powder and are eaten by mixing with water and making into paste.
89. Tuwa
Pteris aquilina, L.
Warabi, the Brake.
The young fronds of this plant are taken and well boiled in fresh water and then dried for future use. When required for food they are mixed with other food and reboiled.
The Saru Ainu know how to extract the starch or irup from the rhizomes of the brake; they probably learned this from the Japanese.
90. Ehurupesh-kina
Scolopendrium vulgare, Sm.
Kotani-watari, the Hart's Tongue
The frond of this fern is sometimes smoked by some Ainu either alone or mixed with tobacco.
91. Pero-ni-karush, Kom-ni-karush or Tun-ni-karush
Lepiota sp.
Shi-i-take
This kind of fungus is used for food; it grows both upon the green and decaying stems. It is extensively eaten by the Japanese, and even cultivated in certain districts.
92. Chikisa-ni-karush
Pleurotus ulmarius, Bull.
Tamogi-take
The Ainu use this as food and are very fond of it. It is only eaten after having been well boiled.
93. Kene-ni-karush
Pleurotus sp.
Muki-take
This kind of fungus is used for food. It is eaten mixed with stews
John Batchelor and Kingo Miyabe, Ainu Economic Plants (Yokohama: Meiklejohn & Co., 1893).
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