The chefs of Otowasan Kannonji Temple show us how to make two types of stir-fried takana mustard greens, one pickled and one fresh. For the first kind, stir-fry pickled takana and add a little bit of hawkweed. For the second, boil fresh takana leaves, then stir fry with homemade yuzu kosho to add flavor. Two simple yet delicious dishes perfect for springtime.
