In spring, plants begin to bud and the hills and fields are animated by the life of new greenery. At Akagari no Sato, you can make rural dishes using vegetables harvested from the fields alongside local mothers. Today, we are making rice and soup using freshly harvested bamboo shoots, as well as wildflower tempura. The wildflowers we are using include Japanese knotweed, mugwort, Japanese butterbur, and even the flowers of wisteria. You can enjoy the various flavors of spring.

You will go to the hills and fields and pick delicate wildflowers that are edible. Mugwort, cow parsnip, and common vetch are also delicious wild plants that are edible. Wash the leaves gently with water. The ingredients are quickly battered in tempura flour and fried in oil until they are crispy. The aroma is irresistible.