A flowering plant with 5 different varieties, with the scientific name being a Latinization of the Japanese name for species Akebia quinata: akebi (通草).
Akebia is often mentioned in Japanese literature. There are many wistful recollections of foraging for the elusive plant on warm summer days. The purple-coloured, slightly bitter rind is used as a vegetable in Japan, with the rind stuffed with minced chicken or pork and flavoured with miso. The leaves are made into a tea-like infusion, while the vines are used to make baskets.