Warabi, which appear around the latter half of May, are a wild vegetable that is easy to distinguish and fun to pick. It needs to be removed from the water overnight in order to taste good, and few people have actually cooked and eaten it by themselves. This time, let’s pick some bracken and learn from local mothers how to remove the astringency.
Outline
- Date & Time
June 1 (Sun.) 10:30-12:00
Reservations required (can be made on the day if space is available)
*Reception 10:15-10:30 @ Matsudai “NOHBUTAI” Piloti - Fee
Adults ¥1,500, 6-15 years old ¥1,000 - Schedule
10:30-12:00 Warabi picking @ Field Museum
12:00-12:30 Tasting, yawning experience @ Matsudai History Museum
*Removing astringent taste takes one night. We will tell you how to remove it during the workshop and give you the necessary ashes so that you can try it at home.
The amount of warabi that can be harvested depends on the situation. Please understand that we cannot tell you the quantity in advance.
*Details are subject to change.
Matsudai NOHBUTAI
Open｜10:00-17:00 (Last entry:16:30)
*Closed on Tue & Wed (if Tue and Wed are consecutive holidays, the next business day is closed)
Photo Nakamura Osamu
Summary
| Date and time | 2025/6/1（Sun）10:30～12:00 |
|---|---|
| Venue |
Meeting Place: Matsudai “NOHBUTAI” Piloti |
| Admission | Adults ¥1,500, 6-15 years old ¥1,000 |
| Note |
Reservations required (may join on the day of the event if it is available) |
Recommended Tours / Itineraries
Related Events
Stay connected with the ETAT official social media to receive the latest news and event information, and the many seasonal faces of Echigo-Tsumari as well as new issue of the ETAT official media, “Art from the Land”.
