Elizabeth Andoh: A Taste of Culture – URUI: Elusive Taste of Spring

My early years in Japan were flooded with hatsu taiken (first-time experiences), especially at table. Among those were my first bite of URUI (Hosta sieboldiana), memorable for its elusive wild-grass flavor. Urui prepared as ohitashi showered with smoky flakes of dry-cured bonito was my very first encounter with this amazing garden green,. When, several days later I was served slender stalks of urui napped with…