Ancient city Japanese foods in Kyoto Receive life of grass
“I went out to the field and picked up young greens for you, and the snow was falling on my sleeves”
This poem was that of Emperor Koko in the 9th century.
You can imagine this beautiful view.
Young greens mean to sprout plants.
And this young greens are both for food and medicine.
Spring plants and buds are fulfilled with energy to grow, and these bitter tastes, various vitamins and
mineral heal our body and make strong.
In Japan, there is a tradition called seven spring herbs on 1/7 that is eating Japanese parsley,
shepherd’s purse, Jersey cudweed, common chickweed, henbit, turnip, and daikon, that are boiled into water.
When you eat young greens, evil spirits will be driven away.
Picking young greens in the spring were an outdoor event after the long winter when we were at home,
that is to pray for our health for a year and pick medical herbs on the filed.
It would be a brilliant day to pick young herbs while feeling outside and imagining dealing people are happy.
In this way, plants are important to live for Japanese people.
When eating them, people appreciate for their live to eat.
This idea is same as Buddhist cuisine in the temple.
“Soujiki Nakahigashi”, a shop in Kyoto, is able to eat plants that a theme to succeed Japanese spirits and
They use unique and fresh vegetables in Kyoto, and line up elegant and beautiful dishes to enjoy
their taste itself.
Sitting in the tatami floored room politely, please eat them little by little to feel Japanese spirits.
Soujiki Nakahigashi (Kyoto):http://www.soujiki-nakahigashi.co.jp/