If there is one thing that Oshima is famous for it’s the Ashitaba (Angelica keiskei) which is a famous Japanese relative of the common parsley, a herb. The name literally means “Tomorrow Leaf” and it got its name for it’s extraordinarily fast growth rate. If you harvest a leaf for your breakfast, it will have grown out again by next morning. Or so my botanically inclined friends tell me, I will have to try a planter of this in my garden some day soon. It is delicious both an ingredient in regular cooking or as a salad on its own, recommended!
Categories: Tokyo,Recommendation,Culture,Dining
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Posted by
Johnetta
on
May 5th, 2011
Hey, good to find smonoee who agrees with me. GMTA.
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