An event was recently held in the Kurose district of Shimoyama, Kyotanba-machi, Kyoto Prefecture, to enjoy local wild vegetables that are in season. Approximately 40 people from within and outside the area interacted with each other while enjoying the various aromas and textures of tempura made from cod sprouts and cod buds.
The volunteer group ''Kurose Kibatte Yarou Association'' has been holding the event for about 15 years. The members have focused on the abundant wild vegetables as a ``privilege of the countryside,'' and have actively invited acquaintances from other areas to join the event, using it as a place to expand connections.
Participants from Kyotanba Town, Nantan City, and other areas walked about 2 kilometers round trip from Kurose to Hatagawa Dam, observed wild plants along the way, and then brought the vegetables they had picked the day before to the Kurose Fureai Center. Cooked with.
We made tempura and ohitashi with soft cod sprouts, kogomi, and refreshingly aromatic karasuzansho, and enjoyed the unique flavors. An 81-year-old woman from Yagi-cho, Nantan City, Kyoto Prefecture, said, ''There are some things I don't normally have the opportunity to eat.I was able to compare and enjoy the differences,'' she said happily.
