I don't recognise my kitchen anymore.......
Obaachan is an amazing cook. She used to work in the employee cafeteria of a bank and is a whiz at fast, efficient and delicious cooking with an emphasis on seasonality and using every part of an ingredient to reduce waste- carrot leaf rice sprinkles anyone?
Needless to say Obaachan did not share my idea that the fuki are best as a nice green groundcover...
Even when preparation involves peeling the darn skinny little things:
That is one very streamlined operation going on there!
Half the fuki cooking
The finished products- wild fuki on the left and domesticated (?) fuki on the right. There was more- a lot more- but I graciously let Obaachan take the lion's share home.
And why wasn't I helping? I was! I was the one who picked it and ripped the leaves off the stalks.
That's much more my style.