The Least Useful Guide to Fukuoka

This huge leaf is also called ‘New Year’s leaf’ because in Fukuoka, along with some pieces of yellowtail, this is one of the essential ingredients for Zoni, a traditional soup eaten on New Year’s day.  But from the middle of December to end of January, this leaf is widely available as a cost-effective leafy vegetable. Five huge leaves with which I can cook at least three different side dishes for 2 persons cost only ¥100. Superb!

I cook this leaf in similar ways that I cook spinach.

Boiled Katsuona in soy-souce based dressing is nice, and a stir-fry with a bit of bacon is also delicious.  In fact, I prefer this to spinach because of its slightly bitter taste and distinctive flavour. I feel somewhat detoxed after eating this. Don’t you say ‘good medicine tastes bitter’?