It’s a season for delicious Komatuna (Japanese Mustard Spinach). They are grown up in the Kitajima farming camp field in Yabo.
Japanese Mustard Spinach (Komatuna)
1) 1/4 cup soy sauce
2) 1/4 cup rice vinegar
3) 1/4 cup sesame oil
4) 30cc brown sugar
Stir diced garic and baby sardines and walnuts with sesame oil over medium heat until sardines is browned and crisp, about 10 minutes.
Combine mustard spinach and crispy garlic, walnuts, baby sardines in a large bowl.
Top with a sweet sour sauce of vinegar, sugar, soy sauce, and sesame oil and toss to combine all.
Kunitachi No Trunks, a Jazz and Dining Bar that I have known the baby sardines salad with fresh Komatuna goes very well to SAKE or BEER.
Kunitachi NO TRUNKS
1-10-5-5F, Naka, Kunitachi, Tokyo
Opening hours: 18:00 – 25:00
Closed Tuesdays and during the New Year holidays
How to get there on HP https://notrunks.jp/#access