When we find them on the grounds of the countryside,we are sure that the spring season is soon approaching.
As for cooking, I boil them to take out the bitterness first, then I stir-fry and boil with shredded deep-fried bean curd ,Soy Sauce, Mirin(sweet sake for seasoning) and Japanese soup stock.It is a very good appetizer in this season!
These photos were taken in March
After Tsukushi withers, leaves come out.We dry them and drink as herb tea as it is effective in blood circulation.
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