Mitsuba-utsugi,Staphylea bumalda

The Japanese name “mitsuba-utsugi” comes from its compound leaves with three small leaflets. It is distributed in Hokkaido, Honshu, Shikoku, and Kyushu in Japan, as well as throughout East Asia, including the Korean Peninsula and China. The just-opened young leaves of Mitsuba-utsugi have a slightly pleasant aroma. These young leaves are often used as a salad or boiled dish. Other ways to eat it are as a boiled dish, in tempura, or in miso soup. Later, it is also delicious seasoned and boiled and mixed with rice.