Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient.





















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