Udo
- Published 2010.9.15
| Growing Area | - |
|---|---|
| Season | Mountains around the country |
It is a little bitter in taste, crispy to eat, and very popular during spring. The skin and the tip part can be deep-fried as tempura or you can boil it and dress with miso. The uniqueness of udo is that you can eat everything of it, including the skin, the stalk, and the tip.
