It's most definitely spring, judging from the selections at the farmers' market. Particularly this, warabi, the almost-open heads of the fiddlehead fern. I've often eaten it, especially in spring, when it's fresh, but I had never cooked it before. That caused a little problem.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28CuY267cVg4J-wUqcfm9vzBXczBd3RGnaaNMlqLXw9_yb0wp8_bA8qYlg-l5FuW5IeVR8A1Km1Vqc7BOmcqlgMc7u6HqOOZRcyEaf02aKXg2YBaPfZF6uF7DKFJ_ws0MYIexrR9brhw/s400/dsc00682.jpg)
I washed them, cut them in 2-inch lengths (5 cm.), and parboiled them. When my wife came home and asked about them, at first, she wouldn't eat them because I hadn't soaked them overnight in a baking soda solution. Apparently I should have checked a Japanese recipe rather than North American, Hawaiian, and European recipes, as I did. Here in Japan, they're always soaked that way before parboiling them for three minutes, which is all I did.
Still lots left. I seem to be the only one in the family who really likes them.
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