Akebia is a genus of five species of flowering plant, within the family Lardizabalaceae. The scientific name, akebia, is a Latinization of the Japanese name for the species Akebia quinata: akebi (通草).
Akebia quinata and Akebia trifoliata both bear edible fruit, containing a sweet white flesh.[4] Flavor varies greatly in akebias, even within the same species, with some individuals displaying a complex flavor profile resembling a mixture of banana, passionfruit and lychee, with others being mild, or even insipid (flavorless).[5] The "insipid" akebia varieties have the flavor intensity of dragon fruit[6]
Akebia in Japan
Akebia is often mentioned in Japanese literature, where it is evocative of pastoral settings.[7] Although the akebi commonly refers to the five-leafed species, the three-leafed species is used in much the same way for novelty food, medicine, and for vine material.
While only a minor food eaten while foraging in the past, akebia is considered a specialty crop today, only available when in season. The pods contain a white, semi-translucent gelatinous pulp that is mildly sweet and full of seeds.[8] The taste is described as sweet but rather "insipid".[8] Some people recollect in idyllic terms how they foraged for it in the hills as children.[9]
The purple-colored, slightly bitter rind has been used as a vegetable in Yamagata Prefecture[9][10] or in those northern areas, where the typical recipe calls for stuffing the rind with minced chicken (or pork) flavored with miso.[10] Minor quantities of akebia are shipped to the urban market as a novelty vegetable.
In addition to consuming the fruit, akebia leaves are also made into a tea infusion.[7] Outside of food and drinks, akebia vines are used for basket-weaving crafts. An old source lists Minakuchi, Shiga and Tsugaru (now Aomori Prefecture) as localities that produced baskets from the vines of trifoliate variety.[11]
Akebia fruit growing in western WashingtonRipe Akebia quinata grown in Washington state
^ abNimura, Kazuo(二村一夫)r (2006-07-22). "食の自分史" [Self-history on food]. 『食の自分史』. Retrieved 31 January 2017.
^ abYamagata City Health Center (2011-01-31). "あけびの詰め物" [stuffed akebia]. Archived from the original on 19 October 2011. Retrieved 31 January 2017., photograph shows trifoliate variety (twig, fresh purple plant, and prepared dish)
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