Summer Vegetable: “Kinji-sou leaves”, we can get them from our plater at Kawanayama convent.
When you boil them, beautiful violet broth come out, squeeze slightly and serve…..., then they become slimeish...
Kinji-sou leaves are traditional vegetable of Kanazawa (Kaga vegetable).
In Aichi prefecture, it is known as Shikibu-sou, and in Okinawa, Handama, and in Kumamoto, Suizenji-na.
If you search on the internet, the Standard Japanese name is “Suizenji-na”.
Suizenji is the name of a district in Kumamoto prefecture, from where people use to take spring water to grow Kinji-sou (Suizenji-na).
I heard all of them for the first time.
The color of the leaves is quite special , front is dark green and back is bright purple.
This bright purple color is similar to Kintoki potatoes, so it is called ‘Kinji’ in Kaga Region
It seems the greater the temperature difference, the more vivid the purple color becomes.
July to September is the season of them.
It is tasty to boil and chill them as Ohitashi. Tri it!
Reference: “Season food, Encyclopedia”