Junsai (Brasenia sherebier) large leaves 5-7 cm 150gr

Junsaï is a specialty of the Akita Prefecture and more particularly of Mitanechô where 90% of its production is concentrated.

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It's a wild aquatic plant which only grows in very pure, soft, and more particularly natural marsh water. Its delicious and naturally gelatinous leaves are a precious food, luxurious and searched for as a garnish for dashi stock, Sunomono (vinegary salads) and some desserts in traditional Japanese cuisine. 

Fresh Junsai is seasonal, being harvested exclusively from the middle of May to the beginning of September.

Its latin name is Brasenia schreberi. It's a healthy, natural plant very low in calories (only 6 calories/ 100gr).

The junsaï harvest is reserved for women because the boat is too small for men. The aquatic plants are only hand harvested all day long during the growing season. 

The particularity of junsaï is its slippery, gelarinous texture. 

During preparation it's important not to lose this stickiness.

Junsaï is appreciated by our western palate as a condiment to accompany meat and fish. 

Here are some traditional Japanese cuisine uses :

Soy sauce and wasabi Junsaï ( mix soy sauce, wasabi, a drop of sudachi juice and a little lemon juice then season your junsaï and eat)

Junsaï mayonnaise : very simply blend a little junsaï into your preferably seasoned mayonnaise.

Junsaï sunomono: blend the Junsaï into your vinegary sauces and taste as it is or accompany grated raw vegetables, grilled fish…

Suimono dashi stock: place the junsaï in a bowl and cover with very hot dashi stock then add chicken or white steam cooked fish : pleasure guaranteed!

It is easy and has multiple uses.

In Japan, junsaï is frequently used with miso soup, nabe ( marmites or potées ), udon pasta, sômen noodles in soup. 

What is very important is to add this little plant at the last moment to your preparations, just before serving, so the much appreciated stickiness is not altered.

Junsaï is also perfect with desserts (fruit salad, ice cream and sorbets ).

  • Weight 190g
  • Ingredients : Junsai (Brasenia schreberi) 85%, water 10%, citric acid E260 5%,
  • Packaging : Plastic bag
  • Storage : keep away from light and heat and refrigerate after opening
  • Origin : Japan
  • Drained weight : 150g net drained
In the "Man’yôshu", an 8th century anthology of Japanese poetry, the word 'junsaï' is used to represent summer.

Junsaï is a specialty of Akita prefecture and, more particularly, of Mitanechô where 90% of the production is located.
It is a wild aquatic plant which only grows in very pure soft water, and more especially natural marsh water. It's delicious, naturally gelatinous leaves are a precious, luxurious and looked for food to use with dashi stock, Sunomono (vinegary salad) and certain desserts in traditional Japanese cuisine. Fresh Junsai is a seasonal product. It is only harvested from mid-May to the beginning of September.
It's Latin name is Brasenia schreberi. It is a healthy, natural plant low in calories (Only 6 calories/ 100g).

KANESHOKU owns these marshes and monitors the purity of the natural Shirakami mountain water.
These mountains located in the north of Honshû edge the Aomori and Akita prefectures. They are covered by beech forests, as nowhere in the world, and the site was made a UNESCO World Heritage Site in 1993.

The junsaï harvest is a difficult job reserved for women because the boat is too small for a man. The aquatic plants are exclusively handpicked all day long during their growing season.

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Junsai (Brasenia sherebier) large leaves 5-7 cm 150gr

Junsai (Brasenia sherebier) large leaves 5-7 cm 150gr

Junsaï is a specialty of the Akita Prefecture and more particularly of Mitanechô where 90% of its production is concentrated.

Write your review