At Haruhi-en Tsuwano
By Yamamoto

Surrounded by rich nature, we enjoy picking wild vegitables of springtime.
Started with Japanese butterbur scapes, we can get Japanese parsley, mugworts, horsetails, towny daily lilies, and more around here.
We will soon have bamboo shoots, coil springs, bracken, fatsia sprouts as it gets warmer.
Our residents talk about how to eat them and they make Japanese tofu and Japanese parsley salad dressed with white miso, tempura, dishes boiled with soy sauce, boiled ones and so on.
We enjoy having a variety of dishes of wild vegetables every single day.