🍱 Kurodaseri to horenso no ohitashi

Kuroda Seri is a local vegetable of Matsue City, Shimane Prefecture, which has been handed down since the Edo period. The name "Kuroda" comes from the old name of the area, Kuroda-cho. The area around Kuroda-cho is said to have been a swampy area where wild Japanese parsley grew wild, and the 5th lord of the Matsue domain, Matsudaira Yoshitada, encouraged the breeding of the parsley. Since then, the cultivation of Japanese parsley began in earnest. The Hitsu hill on the back of this area is a source of clean water, and this growing environment also supported the cultivation of Japanese parsley. Harvesting in the paddy fields during the bitter cold, with bare hands and bare feet, was extremely hard work, and was even said to "shorten life. As time went by, tin paddy field shoes and water heating tubs were introduced to reduce the workload. Although the scene of work in the rice paddies used to be a wintertime tradition, the number of Kuroda Seri farmers in the town has dwindled to a few. Kuroda Seri is characterized by its peculiar aroma, but Kuroda Seri is less acrid and more fragrant, and in the 1930s it was labeled "the best in Japan" by Kitaoji Rosanjin. Kuroda Seri has a crunchy texture and can be used in a wide variety of dishes, such as stir-frying and dressing with mustard mayonnaise. Among them, "Ohitashi (boiled spinach and kuroda-seri)" is a dish often eaten at home with spinach.