Akebia
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.[3] 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).[4] The "insipid" akebia varieties have the flavor intensity of dragon fruit[5]
Akebia is often mentioned in Japanese literature, where it is evocative of pastoral settings.[6] 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.[7] The taste is described as sweet but rather "insipid".[7] Some people recollect in idyllic terms how they foraged for it in the hills as children.[8]
The purple-colored, slightly bitter rind has been used as a vegetable in Yamagata Prefecture[8][9] or in those northern areas, where the typical recipe calls for stuffing the rind with minced chicken (or pork) flavored with miso.[9] 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.[6] 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.[10]
