Kinome - buds of trees

It is also called "konome." Generally, young shoots of Japanese pepper are called kinome, but in snowy regions such as Tohoku and Shinetsu, young shoots of Akebia are called kinome. Kinome (young shoots of Japanese pepper) are widely used in various dishes. Kinome Dengaku is made by grinding kinome in a mortar and pestle, adding miso, spreading it on tofu and grilling it. Kinome-awase is made by grinding kinome and adding it to a mixture of white miso, mirin, and sugar, and then mixing it with squid, octopus, bamboo shoots, etc. The ingredients to be mixed are cut into small pieces or diced, boiled, and lightly seasoned. To make it greener, finely chop the tips of boiled spinach leaves and add them. Kinome-yaki is made by adding chopped young shoots of Japanese pepper to beaten eggs, spreading it on grilled fillets of white fish such as sea bream or sawara, and grilling it briefly.

[Tetsunosuke Tada]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

「このめ」ともいう。一般にはサンショウの若芽を木の芽というが、東北・信越などの雪国地方では、アケビの若芽を木の芽という。木の芽（サンショウの若芽）は広くいろいろな料理に用いられる。木の芽田楽(でんがく)は、木の芽をすり鉢ですってみそを加え、それを豆腐に塗って焼いたもの。木の芽和(あ)えは、白みそ、みりん、砂糖を混ぜ合わせたものに、木の芽をすって加え、イカ、タコ、タケノコなどを和える。和える材料は小口切りか、賽(さい)の目に切り、下煮して薄味をつけておく。なお、青みを強くするには、ゆでたホウレンソウの葉先を細かく刻んで加える。木の芽焼きは、溶き卵にサンショウの若芽のみじん切りを加え、タイ、サワラなど白身魚の切り身を焼いた上に塗って、さっと焼く。

［多田鉄之助］

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