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Houttuynia Herb on Traditional Asian Culinary Arts and Food Festivals


Traditional Asian culinary arts and food festivals are a rich tapestry of flavors, techniques, and cultural diversity. One ingredient that holds a unique place in this culinary mosaic is Houttuynia herb (Houttuynia cordata). Known by various names such as 'Dokudami' in Japan, 'Yuxingcao' in China, and 'Plu kow' in Thailand, Houttuynia herb plays a significant role in traditional Asian cuisine and is celebrated for its distinctive flavor and cultural significance. In this article, we will explore the impact of Houttuynia herb on traditional Asian culinary arts, its cultural and historical significance, culinary applications, and its role in the vibrant tapestry of food festivals.

Cultural and Historical Significance of Houttuynia Herb

Houttuynia herb has been a part of Asian culinary traditions for centuries and is deeply intertwined with the region's culture and history. Its cultural significance extends beyond its flavor, with several key aspects making it an integral part of Asian culinary arts:

Medicinal Properties: Houttuynia herb has been used in traditional Asian medicine for its potential health benefits. It is believed to have detoxifying and anti-inflammatory properties, making it a valuable ingredient in both culinary and medicinal preparations.

Culinary Symbolism: The herb's use in traditional dishes is often associated with the idea of promoting "cooling" and "heat-clearing" properties in food. This balance of flavors and its impact on the body's balance are integral to its cultural significance.

Feng Shui: In some Asian cultures, Houttuynia herb is believed to have Feng Shui significance. Its presence in dishes is thought to bring balance, peace, and positive energy to dining environments.

Spiritual Significance: Houttuynia herb is used in religious and spiritual rituals, symbolizing purity and protection. Its presence in dishes serves a deeper cultural and spiritual purpose.

Historical Usage of Houttuynia Herb in Culinary Arts

The historical usage of Houttuynia herb in traditional Asian culinary arts can be traced back through various regions:

Chinese Cuisine: In Chinese cuisine, Houttuynia herb is often used in hotpot broths, soups, and salads. Its refreshing and slightly peppery flavor is appreciated for balancing out richer and spicier dishes. It is also believed to have detoxifying properties.

Japanese Cuisine: In Japan, Houttuynia herb, known as 'Dokudami,' is used in various dishes, including sashimi and sushi. Its unique flavor enhances the taste of raw fish and seafood, providing a distinct and aromatic experience.

Thai Cuisine: In Thailand, Houttuynia herb is known as 'Plu kow' and is a common ingredient in salads and soups. Its cooling properties make it a popular choice in balancing the spiciness of Thai dishes.

Korean Cuisine: In Korean cuisine, Houttuynia herb is referred to as 'Mitsuba' and is used in side dishes, salads, and soups. Its slightly peppery and aromatic notes enhance the overall flavor of dishes.

Traditional Dishes Featuring Houttuynia Herb

Houttuynia herb plays a pivotal role in numerous traditional Asian dishes, adding its unique flavor and cultural significance to these culinary creations:

Chinese Hotpot: Houttuynia herb is commonly used in Chinese hotpot, a communal meal where diners cook their own ingredients in a simmering broth. The herb's unique flavor enhances the broth and adds a refreshing element to the dining experience.

Japanese Sashimi and Sushi: In Japan, Houttuynia herb is often used as a garnish for sashimi and sushi, contributing a distinctive flavor that complements the freshness of the seafood.

Thai Laab: Laab is a Thai salad made with minced meat, fish, or tofu, mixed with fresh herbs and a tangy dressing. Houttuynia herb, with its peppery notes, is included in the herb medley to add depth to the dish.

Korean Namul: Namul refers to a variety of seasoned vegetable dishes in Korean cuisine. Houttuynia herb, or 'Mitsuba,' is commonly used as a component in these side dishes, contributing a distinctive flavor.

Vietnamese Pho: Houttuynia herb leaves are sometimes used as a garnish for Vietnamese pho, a fragrant and flavorful noodle soup. The herb's aromatic and slightly peppery notes enhance the overall taste of the soup.

Impact on Culinary Festivals

The impact of Houttuynia herb on traditional Asian culinary festivals is profound, as it adds unique flavors, cultural significance, and historical depth to these celebrations:

Flavor and Aroma: Houttuynia herb's distinctive flavor and aroma elevate the culinary experience during festivals, making the dishes memorable and enhancing the overall atmosphere.

Cultural Significance: The use of Houttuynia herb in festival dishes signifies a connection to cultural traditions, conveying a sense of cultural pride and heritage.

Culinary Diversity: Houttuynia herb's presence in festival dishes celebrates the diversity of ingredients and flavors in Asian cuisine, enriching the festival's culinary offerings.

Health Benefits: The belief in Houttuynia herb's potential health benefits adds an element of well-being to festival dishes, aligning with the idea of celebrating life and vitality.

Balance and Harmony: Houttuynia herb's use in festival dishes promotes the balance and harmony of flavors, mirroring the sense of balance and harmony that festivals bring to communities.


Houttuynia herb, with its unique flavor and cultural significance, plays a pivotal role in traditional Asian culinary arts and food festivals. Its presence in dishes enhances the festival experience, adding depth, tradition, and a sense of cultural heritage. As culinary festivals continue to be cherished events, Houttuynia herb remains a beloved ingredient that enriches the culinary tapestry and honors the cultural significance of traditional Asian cuisine. Its role in festival dishes reflects a deep appreciation for the fusion of flavor and cultural traditions, celebrating the diversity and heritage of Asian culinary arts.

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