Udo Sumiso is a dish that stars the Udo – a “mountain vegetable” that grows in Japan in the spring. Although it’s quite delicious, if your can’t find it don’t despair – Sumiso sauce goes great with almost any vegetable. Try it over asparagus, as a dressing for a spinach salad, or as a dip for your favorite veggie assortment.
Sumiso (酢味噌)is sauce made from vinegar and miso. It is very popular when served with fresh vegetables because it helps bring out the flavor of the vegetables without overpowering them.
in Japan, you can find udo, also known as mountain asparagus, also known as Japanese spikenard, growing wild on wooded slopes of embankments in the spring. It is also cultivated and occasionally you can find it at grocery stores. It’s an odd looking vegetable- it looks a bit like an alien claw – but the taste is unique and delicious. It tastes a bit like a mix between asparagus and celery. Udo can be eaten raw or cooked – but in either case I highly recommend peeling it well because of the resin under the skin that has an unpleasant taste.