hello.
There are still days when it feels chilly.
What we will introduce this time is
Komatsuna is harvested from the upper bud part.
They rarely come to market before they bloom.
The taste is bittersweet and becomes sweeter when boiled in salt.
It's easy to eat, so I think it's suitable for a variety of cooking methods.
At Restaurant Til's, it is also added as an accompaniment to main dishes and as a side dish to vegetable dishes.
Please come and enjoy the deliciousness of Tsubomi Na.
Natural Food Restaurant Tills Satomi Kikuchi
