山=mountain and 菜= vegetable together you have "mountain vegetables" or "sansai" in Japanese. Spring in Nagano means there are mountain vegetables everywhere and wild vegies are not only fun to pick but these forest treats are also very healthy. I picked "chanmerro" from the tabi-tabi grounds then washed these flower-like delicacies, covered them in flour and batter, and deep-fried them into "sansai tempura".
What you need:
canola oil for frying
sansai like fiddleheads and chanmerro
1 cup of flour
1/3 cup of water
1/4 tsp of salt
Prepare the tempura batter by mixing the water, flour, and egg. All the ingredients should be chilled, and keep some ice-cubes in the batter when you are cooking to keep the batter cold.
Heat oil in a deep pot. You can test the oil by dropping in a bit of the batter. The batter should bubble and stay on top.
Cover the sansai in flour before dipping them in the tempura batter (water, flour, and egg). Gently drop the sansai in the oil and cook until it starts to brown (2-3 minutes). Take the sansai out and let drain on a paper towel. Salt generously and serve.