Are you familiar with the term “leaf business”?As decorations for Japanese food (you often decorate food with Nanten in the food tasting photos in class), I used the leaves of trees in Satoyama and wild plants like this time, and the elderly people in the area used him. It is a true story that he became energetic through his business.It seems that this time it has become a movie
Now, back to the classroom, Mr. Ryuzu will explain the dishes we will be making this time. 
The menu includes hand-made udon noodles with persimmon seeds and medicinal herb dipping sauce, medicinal herb white dressing, deep-fried dumplings of mother and mother, kyumeiko chopstick rest, medicinal herb rice ball, and kudzu flower extract jelly. 
In addition, there was also a tasting of wild grass kakiage, deep-fried mussels, mulberry leaf tea, sanekazura fruit tasting, grilled mandarin oranges, and so on.
lots of weeds...
Hakobe, safflower, dandelion, plantain, oyster mushroom... It's rare in Osaka to have such an opportunity to eat all at once. 
By the way, “Okaa-chan” in Mukago means yam.
This is the fruit of the sanekazura.I ate the ripe red fruit as it was.There are about 3 small seeds inside. (Actually, there is no characteristic taste, but the seeds are bitter when chewed.
） 
Students gather to sample the baked mandarin oranges.I'm very curious about the "mandarin orange knife" that is not a cake knife. 
The surface is black, but the inside is a mandarin orange color. 
It is said that it is grilled for a short time on charcoal fire or gas stove until the skin turns black.It is said to be good for sore throats when you start to catch a cold. (Of course, you can eat it with the peel! The dried tangerine peel is also used as a Chinese herbal medicine called “Chenpi.”) 
By the way, Eiko Komatsu was also participating as a student.
Your meal is ready
Hand-made udon noodles: persimmon seed powder Medicinal herb dipping sauce: Hakobe, safflower Herb white dressing: safflower Chopstick rest: Suimeiko Herb rice ball: Hakobe Kakiage: dandelion, plantain, oyster Kaki flower extract jelly : Kudzu flower syrup.Although the name of safflower is a bit miserable, it tastes a little like arugula and can be eaten raw.
Unfortunately, it seems to be largely unnoticed now.The kudzu flower extract has a light floral scent and she has a beautiful pink color that is the same as the color of the flower.It seems that the beet sugar and kudzu powder are used, so it's a little cloudy, but if you use granulated sugar and gelatin, it's very transparent.While admiring the wisdom and discoveries of the people of the past, I suddenly remembered a story about how satoyama and forests are now devastated due to lack of maintenance, and that not only the precious fruits of the mountains but also their ability to retain water is in danger. Mr. Fujiwara of Onomichi, who was in charge of local cuisine at the research meeting held on the 14th, said in an introduction to the cuisine, ``In the past, matsutake mushrooms were harvested in large quantities in the mountains, and were generously used in various dishes. However, it seems that it has become difficult to catch it now," he said.I thought that the blessings of nature are only possible when there is a healthy nature.Thank you very much to everyone who participated and Dr. Ryuzu who was in charge.
