Tonburi, often likened to “field caviar,” is made by carefully processing the seeds of the broom grass (also known as houkigusa) to make them edible.

As its name suggests, broom grass is a plant used to make brooms.

The dried stalks are bundled together to make brooms. In the fall, the plant bears many small seeds.

It is believed that the practice of processing these seeds for consumption originated in the Hina region of Odate, which remains a renowned production area to this day.

Its popping texture is just like fish roe.

The origin of the name is believed to be “Touburi,” derived from “Buriko” (the roe of the hatahata fish), which was introduced from Tang China.

Popular as a healthy food rich in dietary fiber and antioxidants, tonburi pairs perfectly with grated yam (tororo). Be sure to try it in its place of origin.