Seri, or Japanese water dropwort, is one of Japan’s traditional “Seven Spring Herbs.” Known for its refreshing herbal aroma and pleasantly crisp texture, it has long been enjoyed as a seasonal vegetable from the cold days of winter into early spring.
In Japanese cooking, seri is commonly used in dishes such as lightly blanched greens, sesame-dressed vegetables, and warming hot pots. Its bright flavor and fresh fragrance bring a sense of the changing seasons to the table.
Seri is also an essential ingredient in many regional dishes across Japan. One example is ”Kiritanpo Nabe” from Akita. This hot pot features a rich broth made from Hinai chicken, into which grilled cylinders of mashed rice called ”kiritanpo” are added. A special pleasure of this dish is enjoying the fragrant ”Mitsuseki seri” together with the kiritanpo. Seri grown in Mitsuseki, Akita, is known for its long, beautiful white roots that grow densely intertwined. The roots are also added to the hot pot, where they contribute a distinctive aroma and a satisfying texture.
Another example is ”Jibu-ni,” a traditional simmered dish from Kanazawa. This dish typically includes ”Moroe seri,” one of the celebrated Kaga vegetables of the region. Moroe seri is slender and delicate in appearance, and it is almost always served alongside this classic Kanazawa dish.
