Doi owns a farm located at a high altitude along the border between Hiroshima and Shimane prefectures. He lives alongside rice fields, vegetable fields, and shiitake mushroom plots from one season to the next. However, nothing beats wild vegetables in spring. Large-leaved "fuki" (Japanese butterbur) grows nearby, which can be collected by cutting it with a sickle. Peeling off the fuki's skin one by one will turn your hands black from its alkaline component. Parboiling the fuki gives it a beautiful light green color.

After its skin has been removed, the fuki is sliced into 5cm sections. A little salt is added to the boiling water and the fuki is simmered. The simmered fuki is seasoned with soy sauce, sake, mirin, and a little sugar, and cooked further without destroying its crunchy texture.