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Japanese Spring Detox: The Art of Eating "Tsukushi"

If you are walking around the riverside or parks in Japan during March, you might spot tiny, brush-like sprouts popping out of the ground. These are Tsukushi (Field Horsetail), one of the most beloved symbols of spring in Japan.

What is Tsukushi?

Tsukushi is an "edible wild plant" (known as Sansai in Japanese). For centuries, Japanese people have foraged these in early spring to celebrate the end of winter. In Oriental medicine, these bitter spring greens are believed to help the body "wake up" and detoxify after a long, cold winter.

How to Prepare and Eat It

While they look like tiny fairy trees, they require a bit of patience to prepare:

1. The "Collars": You must remove the small brown scales (called hakama) from the stems. It’s a slow, meditative process!

2. The Soak: To remove the natural bitterness, they are lightly boiled and soaked in water.

3. The Dish: The most popular way to enjoy them is "Tsukushi no Tsukudani"—simmered in soy sauce, mirin, and sugar. It’s the perfect salty-sweet topping for a bowl of Japanese rice.

Other Spring "Sansai" to Try

If you are visiting a local restaurant or market, look for these:

• Fuki-no-to (Butterbur Buds): Often served as Tempura. The pleasant bitterness helps stimulate digestion.

• Warabi (Bracken): Known for its unique, slightly slimy texture that goes great with dashi.

The Wellness Connection

As an acupuncturist, I highly recommend embracing the "Bitter Taste" of spring. According to Eastern philosophy, the bitterness of Sansai helps discharge the "heaviness" accumulated in the body during winter and supports liver health.