The history of jute mallow in Japan dates back to the late 1970s, when Mr. Iimori Kasuke discovered the plant during his stay in Egypt. He then founded the "Jute Mallow Promotion Association", which analyzed the plant and found it to be highly nutritious. Over the next seven years, the association conducted cultivation trials and tasting events across Japan to promote the plant. From the 1980s onward, jute mallow quickly gained widespread recognition, which was partially attributed to the growing health and wellness trend.

The nutrients in jute mallow include
Chlorogenic acid and polyphenols, which suppress reactive oxygen species; beta-carotene; dietary fiber, about twice that of spinach; B vitamins, vitamin C and E; and rutin—making it highly nutritious

Soup

AemonoSalad dressed in sauce and condiments

Tempura

OhitashiBoiled vegetables soaked in bonito-flavored soy sauce

and the likes are recommended