That's when you cook ingredients you had never seen before... or surely I had seen some in the nature but never thought about eating it.
行者にんにく(gyoja ninniku), procession garlic ?
I thought it was bear's garlic. And I was wrong...
But it has many names in French (« Ail de la Sainte-Victoire », « Ail Serpentin », « Ail de cerf », « Ail victorial » ou « Herbe aux sept chemises »
