Mekanzou
Estimated Inventory, lb : 0
Description/Taste
Mekanzou is comprised of overlapping, young leaves growing from a singular base, and is traditionally collected when the shoots are between 5 and 15 centimeters in length. The leaves grow in an alternate, V-shaped arrangement and fold inward, curving around the white base. As the young shoots mature, the leaves begin to flatten and widen. Mekanzou shoots feature tapered, pointed pale yellow-green leaves, and the leaves are lightly straitened, pliable, and fleshy. This gives the leaves a crisp, crunchy, and succulent consistency, a favored characteristic of the shoots. As the leaves mature, they become more fibrous and tough. Mekanzou has little to no aroma and is known for its mild flavor. Younger, smaller shoots are preferred, and the base of the shoot is firm, chewy, and crunchy. The shoots are traditionally cooked before consumption, creating a subtly sweet, fresh, vegetal, and green taste. Some consumers also note a faint flavor reminiscent of green onions.
Seasons/Availability
Mekanzou is available late winter through early spring, typically between February and April.
Current Facts
Mekanzou, botanically classified as Hemerocallis fulva, are the young shoots of a daylily species native to Asia, belonging to the Asphodelaceae family. The flowering, perennial plant has been growing wild since ancient times and was later selected for cultivation for its colorful but fleeting orange blooms. Mekanzou is primarily collected from wild populations and is a seasonal delicacy only available for a few weeks each year. The harvested sprouts have a short shelf life and must be immediately used in culinary preparations for the best quality and flavor. Mekanzou is a Japanese term and is also known by several other names, including Nokanzou, Yabukanzou, and Kanzo. Other descriptors like Yusuge, Wasuregusa, and Nikkou Kisuge may refer to the plant as a whole. Mekanzou specifically refers to the young shoots and leaves, and the shoots appear in the late winter and early spring, a sign of the changing seasons. It is important to note that daylily shoots are also consumed in other regions of East Asia as a culinary ingredient. Mekanzou is revered as a lightly cooked vegetable and is incorporated into a wide array of savory dishes.
Nutritional Value
Mekanzou has not been studied for its nutritional properties. Some sources claim the shoots may contain vitamins B and C, which contribute to energy production and strengthen the immune system, and iron, which produces proteins for oxygen transport through the bloodstream. In China and Japan, the young shoots are dried and ground into an herbal medicine. This medicine is believed to have anti-inflammatory and diuretic properties to protect the body's overall health and cleanse the digestive tract.
Applications
Mekanzou has a mild, green, and subtly sweet taste suited for cooked preparations. It is not recommended to consume raw as some individuals may experience digestive discomfort and adverse reactions to raw shoots. It is also essential to only consume edible species of daylilies. When foraging, there may be other daylily types that are not edible. Foraging with a trained guide is recommended to prevent the harvest of inedible species. Mekanzou is popularly blanched and eaten as a side dish or added to salads. Blanched shoots are also dipped into dashi broth or tossed in light dressings. In Japan, Mekanzou is often incorporated into rice dishes, cooked into stir-fries, or simmered into soups. The young shoots are also battered and fried into tempura or marinated and added to dishes. Outside of traditional Japanese cuisine, Mekanzou is sometimes used in Western-style pasta dishes and fish recipes. In East Asia, daylily shoots are steamed, sauteed, fried, and pickled in various dishes. Mekanzou pairs well with flavorings like soy sauce, oyster sauce, sesame oil, miso, and bonito and aromatics, including ginger, garlic, chives, shallots, and onions. Whole, unwashed Mekanzou should be immediately consumed for the best quality and flavor, as they have a short shelf life. If the shoots need to be stored, they should be placed upright in a sealed container and stored in the refrigerator’s vegetable drawer. Mekanzou can also be frozen for extended use.
Ethnic/Cultural Info
Mekanzou is occasionally incorporated as a symbolic ingredient in Osechi Ryori, Japan’s traditional New Year’s meal. The practice of preparing Osechi Ryori dates back to the Heian Period, 794 to 1185 CE, when small bites of food were given as offerings to the gods as an act of gratitude. The dish evolved over time, and many of the ingredients became associated with prosperity and good fortune in the year to come. Osechi Ryori is customarily served in jubako, a lacquered box comprised of tiers. Each tier represents a layer of various foods that are eaten in a specific order. The first layer consists of small appetizers, followed by a layer of sunomono, or vinegared dishes, and yakimono, grilled dishes. The third layer is nimono, or simmered dishes mostly made from vegetables. Mekanzou is typically included in this third layer and often symbolizes good luck, especially regarding success in a career. The young shoots are blanched and dressed in sesame miso.
Geography/History
Mekanzou are the young shoots of the common orange daylily species, which is native to Asia and has been growing wild since ancient times. The species has origins in parts of China, Korea, and Japan, and naturally grows in clusters along riverbanks, on mountains, in fields, and beside roadways. It is unknown when the daylilies were selected for commercial cultivation, but the species became a favored ornamental planted in home gardens throughout Asia, later worldwide sometime before the 16th century. Mekanzou is only available for a brief season each year and is a secondary culinary ingredient to the unopened flower buds. The young shoots utilized as food are also primarily localized to Asia. Some foragers may consume daylilies worldwide, but it is more common for the plants to be seen as ornamental internationally. When in season, Mekanzou is sold through farm shops, fresh markets, and select specialty retailers in East Asia.
