Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen


Tonburi  とんぶりalso known as Hōki no Mi 箒の実

Kochia scoparia/Bassia



in the culinary world is often referred to as the "Caviar of the Field" or hataké no kyabia. The seeds of the broom plant are first dried, then boiled and soaked for a day before the hulls are rubbed off. In both appearance and texture (mouthfeel) the seeds resemble black caviar.

Nearly all tonburi that come to market are grown in Akita prefecture. Early fall is when the seeds are harvested.

 To find out more about TONBURI, click here.
Tōfu Topped with Tonburi recipe
and other suggestions for serving tonburi