This huge leaf is also called ‘New Year’s leaf’ because in Fukuoka<//CITY><//PLACE>, 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’?