CONTRIBUTED BY KELLY GILLOTTI I picked up some Okinawan spinach, or handama (ハンダマ), recently. There are two varieties; one has a beautiful purple color on one side the leaf, and the other is green on both sides. It can be eaten raw or cooked. The taste is pleasant and mild. I also found fresh lotus … Continue reading Cooking Local: Okinawan Spinach Curry with Lotus Root