日本語版

ukogi (Eleutherococcus)

ingredient / ingredient-ukogi

うこぎ

Ukogi (Eleutherococcus) is an ingredient recorded in Iwate as boiled, chopped, and used in horohoro.

Photographs (captions in Japanese)

A photograph of an ukogi plant with palmately divided green leaves

Leaves of ukogi (Eleutherococcus sieboldianus). In a record from Iwate Prefecture, it is an ingredient that is boiled and chopped for use in horohoro (a local dish).

Shown: Eleutherococcus sieboldianus (synonym Acanthopanax sieboldianus, ukogi)Part / state: Leaves

Photo: Agnieszka Kwiecień, Nova / CC BY-SA 4.0 / original image / ledger's original image

Scope and provenance of the photo

Identification: Identified as labelled in the source. A photograph of a cultivated plant (University of Wrocław Botanical Garden).

Image shown: The full-size file from Wikimedia Commons, reduced to 2400 px on the long side with sips. No cropping or color changes by NIGAMI LAB (resizing only). For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.

On this page (7 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Topic hubs
  4. Follow the connections
  5. Related entries (10)
  6. How processing and cooking change it (1)
  7. Culture (1)
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Reading the bitterness

Ukogi is introduced in Iwate's regional-cuisine record as an ingredient used in 「うこぎのほろほろ」 (in translation: "ukogi horohoro"). The same record describes it as a home dish mixing boiled, chopped ukogi with miso-pickled daikon and walnuts, and states that preparation may differ by household and region.

The same record describes boiling and then chopping ukogi. This concerns the specific dish 「うこぎのほろほろ」 (in translation: "ukogi horohoro") and is not a general standard method or an exclusion of other uses.

Sources for this overview

  1. うこぎのほろほろ 岩手県

    農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室 / / government document / full text checked

    Checked for this overview: The Iwate record's ingredient composition was confirmed. / The boiling and chopping process was confirmed.

Follow the connections

ukogi no horohoro (chopped ukogi leaves) →includes→ ukogi (Eleutherococcus)

Structured claims — open a section to read each claim's confidence, evidence and limits

How processing and cooking change it (1)

ukogi (Eleutherococcus) is prepared by: Boiled, chopped, and mixed with miso-pickled daikon and walnutscontextual

Scope: Record of ukogi horohoro in Iwate Prefecture

Note: A specific regional cooking record, not a general standard method for ukogi.

The record describes boiling and chopping ukogi.
Limitations: It does not rule out other uses.
Source: うこぎのほろほろ 岩手県 (農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室) · full text checked
Show dataingredient-ukogi —is_prepared_by→ (the claim sentence above)
claim: clm-jp-ukogi-preparation / type: culinary / updated: 2026-08-31

Culture (1)

ukogi no horohoro (chopped ukogi leaves) includes ukogi (Eleutherococcus)contextual

Scope: Iwate regional-cuisine record in 「うちの郷土料理」

Note: Recorded as a home dish mixing boiled, chopped ukogi with miso-pickled daikon and walnuts.

The MAFF record describes horohoro made by boiling and chopping ukogi and mixing it with miso-pickled daikon or walnuts.
Limitations: Household and regional differences exist.
Source: うこぎのほろほろ 岩手県 (農林水産省 大臣官房新事業・食品産業部外食・食文化課食文化室) · full text checked
Show datadish-ukogi-horohoro —includes→ ingredient-ukogi
claim: clm-jp-ukogi-horohoro-includes / type: cultural / updated: 2026-08-31

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