Tade (knotweed) has long been a familiar relish in Japan and during the Heian period (8th to 12th century), was used to clean away the smell of fish when cooking. For ayu dishes, it is an essential ingredient for tadesu (vinegar sauce with tade).
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Details
Title: Kaiseki Cuisine Inakaya: Smartweed Leaves and Green Shiso Leaves
Date Created: 2019
Location: Chichibu City, Saitama Prefecture, Japan
Photographer: Yusuke Abe(YARD)
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