How to Make Traditional Japanese Fukinoto Tempura with Wild Butterbur Sprouts

This video demonstrates how to harvest and prepare fukinoto (butterbur sprouts), a wild spring vegetable in Japan, into traditional tempura. The process includes harvesting the sprouts, cleaning them, coating with rice flour batter, and deep-frying at 180°C for 1-2 minutes before enjoying with salt to appreciate their characteristic bitterness.