Fresh leaves of Japanese radish and Kubogaki, a kind of persimmon, are so rare that you can hardly get ones in market, even in Yahoo auction, neither.
Cooking the leaves with rice is a good combination in nutrition.
When I was a kid, there used to be some persimmon trees near any house in village.
When a bunch of brothers came back from school, we would climb up the tree to get ones.
Eating up Kubogaki, we would move to Fuyugaki, another kind of persimmon, and then Tsurushi, hanging dry persimmon until the end of winter.
Tonight we would have a big dinner with those fresh vegetables.
