Komatsuna, which has no peculiarities, is a versatile vegetable that goes well with any seasoning of Japanese, Western, or Chinese dishes. To make it easier to use, the leaves and stems are separated and dried to bring out the flavor. You can also enjoy the creamy sweetness in the rich flavor. Komatsuna tasted in salad also has a rich aroma. However, when heated, the aroma tends to be lost. If the komatsuna is slowly dried at a low temperature, it will have the same fragrant flavor. It tastes fresh and close to raw. It is easy to use, such as quickly adding it to the finished miso soup or soup, or making namul with the water from the seaweed. It is also perfect for making classic dishes for one person, such as simmered fried tofu or creamed chicken or bacon.