Chinese Vegetables Illustrated

[liuzhou]

Found this today. It’s mainly used in China as a medicine in TCM, but does also have culinary applications, more typically in Japan. But I’ll use it in China in the same ways.

 

 

In Chinese, it is 辣蓼草 (là liǎo cǎo); in Japanese, either べにたで or 紅蓼 (benitade) depending on your choice of writing system. In English, red water pepper, marshpepper knotweed or, my favourite, arse smart! Scientific name: Persicaria hydropiper or Polygonum hydropiper.

 

As you may have guessed the leaves have a peppery flavour and are usually served alongside wasabi and mixed with soy sauce to make a dip for sashimi. It is also sometimes added to soups.