Saltwort is an annual herb that is in season between April and June. This herb grows naturally in coastal sands ranging from Hokkaido to Kyushu and has been eaten since ancient times.
Abundant in the B vitamins as well as minerals such as sodium, saltwort is also called 'land seaweed'.
Connoisseur selection / storage
Select saltwort that is deep green, crisp and supple. Store in a vegetable storage bag and in a refrigerator to prevent drying out prior to use.
Quickly boil the soft stems and leaves and use these as ingredients in boiled dishes, dressed dishes, soups and sautés.