As a young naturalist growing up in the Deep South, I feared kudzu. I’d walk an extra mile to avoid patches of it and the writhing knots of snakes that everyone said were breeding within.

After adding the warishita, give the pot a quick stir, and add the mizuna. 5. Make a kudzu dipping sauce: Pour the kombu dashi, mirin and soy sauce into a pot and place over heat. Bring to a ...