|Ohama beach, Hayama|
The imperial villa on the right side
ickled, dried or cooked to eat. I often make a salad with its root raw and stir-fry its leaves with meat and fried tofu.
Umeboshi dressing is best for the salad. Umeboshi are pickled Japanese apricot and typical stuffing for rice balls inside. Furthermore we simmer sardines with it to remove the distinctive smell and to make their bones tender with its acid.