Old man mumble

　A perennial herb of the Asteraceae family that is believed to have been introduced to Japan from its native tropical Asia via China. Its Japanese name is "suizenji-shi", "kinjisusa", "shikibuso", "harutama", etc. It is also called "shikibu" in Japanese.
　The photo shows handama dressed with vinegared miso. Boil 200 g of leaves, drain off the hot water, cool in cold water, and drain off the water. This is the same way to boil leafy greens.
　For the vinegared miso, sweet white miso is recommended. The amount of vinegared miso is up to you.　I use 2 tablespoons white miso, 1 tablespoon sugar, 1 teaspoon vinegar, and a little mirin to make it a little sweet.
　Boiled handama are black in color, but the anthocyanin pigmentation from the vinegar adds to the color. When served over rice, the vinegar and miso mixture will give the rice a beautiful purple color. (Based on 4 servings)