Tanpopo in Japanese – Experiences in Korea and Japan

Spring has finally arrived here and the flowering trees are gorgeous—especially the magnolias and our beautiful cherry blossoms (Sakura) at the University’s Japan House. That got me thinking about the Japanese names for other flowers, and I happened on the common dandelion, called tanpopo in Japanese. The lawns around here are also dotted with purple violets and bright yellow dandelions, making bright splashes on the green.

A couple of years ago I wrote about violets and dandelions here in our town. See here: https://viviennemackie.wordpress.com/2020/05/05/violets-and-dandelions/

As I wrote before, the dandelion (taraxum officinale) is thought of as a weed by many people, which is strange in a way as dandelions are very nutritious and the flowers are a symbol of perseverance, as they can endure almost any growing condition. And many people like to blow the puff ball when the flower turns to seed, and make a wish.

The tanpopo grows all over Japan too, and is a symbol representing courage as they can grow virtually anywhere. Although some people in Japan consider it a weed, many people like to use the tanpopo in cooking. All parts of the dandelion plant are edible (flower, stem, leaf and root) and are used as food, to make some drinks, and as a remedy (usually in the form of tea), as they can reduce stress on the liver, can help hair growth, and are said to help boost the immune system as they are high in vitamin C.

A Japanese friend told me about a few ways they use the dandelion in cooking. They are often added to soups and salads, for example, but some more specific ideas are these:

Dandelion flowers in tempura: Pick flowers that are almost in full bloom, dip in tempura batter and fry. It’s best to pick and cook the flowers during the day as they tend to wilt as night falls. 

A dish called Ohitashi: Gather dandelion leaves and boil till soft. Drain and soak in cold water to reduce bitterness. Drain again and season with soy sauce and dried tuna flakes.

A dish called Kinpira: Take dandelion roots and stems, slice thinly, and boil a couple of minutes. Drain. Heat some sesame oil in a pan and add some red pepper flakes and the stems and roots. When soft add a mixture of soy sauce and a little sugar. 

We can often find dandelion at our farmers’ market, so I’m looking forward to trying these ideas.