With the melting snow, the season for wild mountain vegetables has arrived, heralding the arrival of spring in Echigo-Tsumari.

Wild greens such as butterbur shoots, bracken ferns, bracken, and fernbrake—bounty unique to this season—begin to appear in the rural woodlands, heralding the arrival of spring. Grown in the deep snows of the Echigo-Tsumari region, these wild greens sprout vigorously as the snow melts, boasting exceptionally rich aromas and flavors.

As the saying goes, “Spring dishes should be served with a touch of bitterness,” and the slight bitterness of wild mountain vegetables is a flavor that signals the arrival of spring. It is believed that this bitterness helps restore the body’s circulation, which has slowed during the winter, and leads to a refreshed state. Savoring wild mountain vegetables is a time-honored tradition that allows you to align with nature’s rhythm and prepare your body for spring.

This spring, in addition to wild vegetable buffets, set meals, and lodging packages, we have prepared a diverse range of programs—including wild vegetable foraging tours—that allow you to enjoy the flavors of Echigo-Tsumari with all five senses. Pick, savor, and experience the life of the satoyama—please enjoy a spring experience unique to Echigo-Tsumari.

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Echigo Matsudai Satoyama Dining Hall

《Dining》 Wild Vegetable Buffet

We’ve prepared our popular buffet lunch featuring a selection of wild mountain vegetables brimming with the bounty of spring. Using an abundance of seasonal wild vegetables such as butterbur shoots, bracken ferns, and udo, we invite you to enjoy the Echigo Matsudai Satoyama Shokudo’s signature wild vegetable dishes—based on local cuisine but with a modern twist—in a buffet-style setting. Please savor the seasonal flavors unique to this region while taking in the spring scenery of the satoyama.

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Ubusuna House

《Harvest & Eat》 Guided by a Local Mom! A Wild Vegetable Harvesting Experience Where You Can Enjoy Freshly Fried Tempura

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《Dining》 Wild Vegetable Set Meal

The energetic local women serve a set meal featuring an abundance of wild mountain vegetables freshly harvested in spring. This simple yet flavorful dish showcases the bounty of the season, including butterbur shoots, fiddlehead ferns, and bracken. Enjoy the slightly bitter yet gentle flavors of spring alongside a chat with the ladies in a century-old thatched-roof farmhouse, served on traditional pottery.

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Official Tour

《Explore & Dine》 Echigo-Tsumari Course [Ubusuna Lunch Tour] 2026

A highlights tour of masterpieces in Echigo-Tsumari. Join a guide to enjoy the artworks while taking in the view of the lush green countryside. One of the tour’s highlights is the chance to savor wild mountain vegetables harvested locally and homemade dishes prepared by the local women. This is a fulfilling tour unique to Echigo-Tsumari, where you can enjoy scenery, art, and cuisine all at once.

《Explore & Dine》 Leisurely Echigo-Tsumari Course [Ubusuna Lunch Special] 2026

A condensed tour of masterpieces in Echigo-Tsumari. This course features a smaller selection of artworks than the “Echigo-Tsumari Course [Ubusuna Lunch Tour] 2026” mentioned above, allowing you to take your time viewing each piece. It is highly recommended for first-time visitors to the Echigo-Tsumari Art Filed, and you can efficiently enjoy the artworks even without a car.

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"Matsudai NOHBUTAI Field Museum Matsudai NOHBUTAI"

"Foraging & Eating" Spring Walk: Let's Find and Taste Wild Greens

We’ll walk through the spring countryside, searching for and observing wild vegetables and wildflowers. This is an opportunity to turn your attention to the natural world—which often goes unnoticed—and feel the breath of spring. A local guide will teach you about the characteristics of edible wild vegetables and spring flowers, allowing you to experience the changing seasons while connecting with nature. Enjoy the fresh flavors of spring by having the freshly picked wild vegetables fried into tempura right on the spot. *Please note that this event may be canceled in case of inclement weather.

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Katakuri House

"Harvest, Eat, Stay": A 2-Day, 1-Night Trip to Harvest and Eat Wild Vegetables with a Wild Vegetable Expert

In Akiyamago, people have long lived in harmony with nature’s bounty. The wild mountain vegetables that sprout with the arrival of spring are a vital part of daily life here. With its long winters, Akiyamago has developed a rich culinary tradition of preserving these vegetables by salting them to ensure a food supply during the lean winter months.

In this program, you will experience harvesting wild mountain vegetables in the Ketto settlement, home to Katakuri House, alongside a local expert. Learn from the locals how to identify and gather these vegetables. The wild mountain vegetables you harvest yourselves will be served at dinner. Bursting with the vitality of the mountains, these vegetables are a delicacy that can only be enjoyed in spring.

《Dine & Stay》May–June Special: "Wild Vegetable Cuisine Special Plan"—Experience Spring in Akiyamago

We recommend this to anyone who wants to fully enjoy fresh wild mountain vegetables that are only available during this season.Wild vegetables from heavy snowfall areas are said to be milder and easier to eat because they grow beneath the snow, resulting in less bitterness and a milder flavor. We prepare tempura, simmered dishes, and tsukudani using wild vegetables harvested from nearby mountains, such as kogomi, butterbur shoots, wild wasabi leaves, udo, katakuri, warabi, wild garlic, and bent bamboo shoots.You can also enjoy char baked in foil and seasoned with butterbur miso. Furthermore, we offer Katakuri House’s original creations, such as kogomi tossed with soybean paste and mayonnaise, and lotus root hamburgers served with wild garlic. Please savor these bounties of the mountains—unique to our lush, natural mountainous region and available only in spring—paired with delicious Koshihikari rice grown in Ishigakida.

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