Boil the nanohana in salted water. Transfer to cold water and then squeeze the nanohana well to remove the excess liquid. Cut into 3 cm long pieces.
Remove the stems from the shimeji mushrooms and break apart into small clumps. Boil the mushrooms and then drain.
Add the nanohana from Step 2 and the shimeji mushrooms from Step 3 to a bowl and toss with the pure sesame oil, salt, and ichimi spice.
Story Behind this Recipe
I was asked to make a side dish menu item for spring using in-season nanohana. The combination of the slightly bitter nanohana with the mild pure sesame oil is extraordinary.
Please make sure to transfer the nanohana straight to cold water after boiling. This will prevent it from overcooking with the residual heat. You can also use any other green leafy vegetable instead of nanohana! If there's too much moisture, the flavors won't blend in very well, so make sure to thoroughly dry off the excess moisture. You can adjust the amount of ichimi spice and the salt.