🍱 Kukitachihoshi no nimono

Kukitachi-nimono" is a local dish using "kukitachi", a cruciferous vegetable. Kukitachi has a strong vitality, and its side branches grow after the core is picked, so it can be harvested one after another. Dried kukitachi are made by boiling the kukitachi caught in spring and drying them in the sun for four to five days. The secret to making tasty dried kukitachi-hairi is to give it a slight rub when drying it. In the old days, it was stored in an Ami-bag and stored as food during the winter when leafy vegetables were scarce, and it is still eaten today as a delicious food. Some vegetables called kukitachi have different leaf shapes, but they all belong to the Brassicaceae family and are called by the same name. Any type of leaves can be used to make dried kukitachi.