コナラ (konara), Quercus serrata

コナラ(konara) ; 学名:Quercus serrata

日本固有の樹木です。

不完全な日陰か、日陰に育つ。

利用:堅材ですから炭かシイタケ作りに使える。

種は食べて、栄養がある。乾かして粉にしたら、片栗粉になる。粉はパンを作る時に小麦粉と混ぜてもいい。種の中に、タンニンがあるので苦いです。苦さは水で流れる、でも同時に栄養もながれる。。。苦さがなくなるまで時間がかかります。一週間かかることもあります。昔は、種の苦みを取るために、網の中にいれ、川の中においておいた。粉だったらもっと早く苦みがながれやすい。種は、発芽させると苦みがなくなるので、昔の人は、沼に冬のうちに種を蒔いておき、春に発芽したら収穫していた。種をこんがり煎ったらコーヒー豆の代わりに使える。

An Oak tree native to Japan, Korea, China, East Asia and the Himalayas.

Grows in partial or total shade.

Utilisation :  (The following information is an excerpt from the Plants for a future website)

Seed – cooked. Highly nutritious[179]. The seed is about15mm long[200], it can be dried, ground into a powder and used as a thickening in stews etc or mixed with cereals for making bread. The seed contains bitter tannins, these can be leached out by thoroughly washing the seed in running water though many minerals will also be lost[179]. Either the whole seed can be used or the seed can be dried and ground it into a powder. It can take several days or even weeks to properly leach whole seeds, one method was to wrap them in a cloth bag and place them in a stream. Leaching the powder is quicker. A simple taste test can tell when the tannin has been leached. The traditional method of preparing the seed was to bury it in boggy ground overwinter. The germinating seed was dug up in the spring when it would have lost most of its astringency. Leaves – cooked. A famine food when all else fails[179]. The roasted seed is a coffee substitute.

references: Plants for a future website and Japanese wikipedia

A tree a day series  一日一つの木のシリーズ

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