It’s a kind of spring vegetable only available from early January to begging of April. In the English dictionary, it listed as butterbur scape, but when I was in the State, I had never seen them either at the super market or farmer’s market. They are pale green color and look like buds. It has bitter taste and strong distinguished flavor, usually cooked as tempura, braised in sweet soy broth or cook with miso, it never eaten in raw. When you make fukinotou tempura, you drop a buttered fukinotou, once it hit the oil, it blooms like a flower. Ask for Fukinotou when you have a chance go to tempura restaurant in spring. It’s worth trying.