🍱 Nita-kumoji

"Kumoji" is a dish made by simmering pickled leafy greens that have been soaked in water to remove excess salt. This dish emerged from the desire to cherish and utilize pickled vegetables that have become sour in spring rather than discarding them. The term "kumoji" dates back to the Heian period, and it referred to pickled vegetables. In ancient times, pickled vegetables were known as "kukizuke," but with time, the "ku" from "kukizuke" was taken to form "ku moji," and as the dish involves simmering the "ku moji" characters, it came to be called "nita kumoji."