Tsukushi is a type of edible plant, specifically known as the young shoots of the Equisetum family, commonly referred to as horsetail. It is often found in damp areas and is recognized for its distinctive, segmented appearance. In culinary traditions, Tsukushi is enjoyed in various dishes, particularly in Japanese cuisine, where it is valued for its unique texture and earthy flavor. In addition to its culinary uses, Tsukushi has historical significance in traditional medicine. It is believed to have diuretic properties and has been used in herbal remedies. However, caution is advised, as some species of Equisetum can be toxic if consumed in large quantities.