(Miq.) Seem., 1868
In Japan it is known as tara-no-ki (Katakana: タラノキ/Kanji: 楤木), and in Korea as dureup namu (두릅나무). It prefers deep loamy soils in partial shade, but will grow in poorer soils and in full sun. The plant is sometimes cultivated, often in a variegated form, for its exotic appearance.
The bark is rough and gray with prickles. The leaves are alternate, large, 60–120 cm long, and double pinnate. The flowers are produced in large umbels in late summer, each flower small and white. The fruit is a small black drupe.
Aralia elata is closely related to the American species Aralia spinosa, with which it is easily confused.
In Korean cuisine, its shoots called dureup are used for various dishes, such as dureup jeon (두릅전), that is a variety of jeon (pancake-like dish) made by pan-frying the shoots covered with minced beef and batter.
It is also common to eat Aralia elata as Dureup bugak (두릅부각), fried shoots of the plant coated with glutinous rice paste, usually served along with chal jeonbyeong (찰전병), a kind of pancake made by pan-frying glutinous rice flour.