In the East Gardens of the Imperial Palace just before Palaceside Building, tsuwabuki (farfugium) flowers are in glorious bloom. Especially on the island west of the Honmaru site plaza where the Edo Castle Honmaru map monument stands — yellow flowers vividly color the expanse of green leaves.
The leaves resemble butterbur sprouts (fuki no tō), but are thicker, deeper green, and glossy. "Tsuwabuki" is said to come from "tsuyabuki" (glossy butterbur) or from "atsuha fuki" (thick-leaf butterbur) losing its initial "a" to become "tsuhanuki," then tsuwabuki.
Leaves stay green through winter. Heated and peeled, they were applied to burns, cuts, and boils to ease inflammation and speed healing. Stems and roots, dried and decocted, served as medicine for diarrhea and more.
They are also eaten. Charabuki — delicious with rice or as a drink snack. Shop versions often use butterbur, but originally charabuki was stewed tsuwabuki stems and leaf stalks. Butterbur versions have a hollow center; tsuwabuki stems are solid throughout — easy to tell apart. Either way, a welcome dish for those who enjoy a drink.