"Kinjisou" - Kinjisou spinach

The origin of this bright- colored vegetable carries a historical spirit.

These vegetables are one of the most authentic vegetables of the region.
They are usually served with some vinegar of soy sauce after being boiled. They are also often used in Tempura dishes.
Boiling them makes them very slippery and smooth. A local chef named Rokusaburo MICHIBA was the first person to make use of these vegetables’ colors by using it as an ingredient for sorbet and other non-traditional dishes.