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 »….). Nothing in English, that poor language. Well that’s just that I don’t know it. It doesn’t matter.
The indication was to stir-fry them with egg or meat.
I used the white (soy flavored) egg threads and the yellow (mirin flavored) ones.
Taste was flat… closer to beet greens than to garlic. A spoon of home-made condiment arranged that nicely.
Pasta and edamame, both al dente.
A deicious, but not too photogenic garlic, tomato and fish sauce… so I covered with more tomato passata and paprika.
A nice quick meal.
GOURMANDE in OSAKA 
Very interesting, I have never seen this green here (nor in Japan, but I guess I just didn’t pay enough attention).
I would really like to try it, since you said it is not really garlicky like wild garlic. You made me very curious ^.^
And your edamame pasta looks very delicious, too.
By the way, ail serpentin (Allium victorialis) is called ‘alpine leek’ in English
I suspected there was an English name, thanks for telling me. The plant is really not very common. Even here, I’m not sure I’ll see some again any time soon.
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