To clarify the effect of cooking on
137Cs mass, 10 species and 11 organ samples of edible wild plants were cooked: the spore stem of
Equisetum arvense (
Ea), petioles and flower buds of
Petasites japonicus (
Pj), and sprouts of
Fallopia japonica (
Fj),
Aralia cordata (
Ac),
Parasenecio delphiniifolius (
Pd),
Senecio cannabifolius (
Sc),
Pteridium aquilinum (
Pa),
Osmunda japonica (
Oj),
Eleutherococcus sciadophylloides (
Es), and
Aralia elata (
Ae). They grew up on the land exposed to the 2011 Fukushima Daiichi Nuclear Power Station accident. Soaking in hot water reduced the
137Cs mass of
Fj [
137Cs food-processing retention factor or
137Cs
Fr = (processed/unprocessed sample
137Cs mass ratio) = 0.14 ± 0.11 (mean ± SD)], and boiling in hot water with salt also reduced the
137Cs masses of
Pj, Ac, Pd, Es, and
Ae (range
137Cs
Fr = 0.41 ± 0.14 to 0.99 ± 0.09). Stringent removal using baking soda reduced the
137Cs masses of
Pa (
137Cs
Fr = 0.089) and
Oj (
137Cs
Fr = 0.32 ± 0.04). Stringent removal using baking soda and drying for long-term preservation markedly reduced the
137Cs mass of
Oj (
137Cs
Fr = 0.009 ± 0.012). Desalting after prolonged salting also markedly reduced the
137Cs masses of
Pa, Oj, and
Es (range
137Cs
Fr = 0.016 ± 0.015 to 0.041 ± 0.012). However, the effect of this recipe on
Sc was smaller (
137Cs
Fr = 0.24 ± 0.15). Preparation by removing the less edible parts before processing the remainder and making tempura had no significant effect on the
137Cs mass. Cooking using baking soda and drying markedly reduced the
137Cs mass, as did desalting after prolonged salting. Both recipes are for long-term preservation.
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