I went to a riverside to collect Tsukushi (horsetail).
Flowers, maybe Hamadaikon (Japanese wild radish) were cute.
Sakura cherry blossoms started blooming.
Tsukushi Tempura
I made Tsukushi Tempura.
Tsukushi was soaked in water to remove scum.
With a distance of one to two centimeters, there are hard skins around the stick. They should be slowly and carefully peeled. This process is a bit troublesome!
Tempura was very good, fresh, a little bit bitter and crispy.
