Apr 29, 2008

spring green cooking





















My partner and I went to Noyama Kita Park, which we do volunteer work in our free time, and attended a course of spring green cooking today.

The lecturer is working as a park ranger in this park and writing an article about cooking of wild vegetables in Be-Pal magazine.


The wild plants and grasses we picked are harujion, kakidooshi, seri, tanpopo(dandelion), yomogi, takenoko, karashina, kinoko, kuko, nobiru, karasu no endou, niwa toko and hakobe.



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