Even if it rotted, Junchi is said to have been named because Junchi has so many bones that it remains in its shape even if it dies, or because it is delicious. There are so many small thorns that it's uncomfortable to put it on it's hard to eat. Fortunately, it's a small thorn, so if you apply it carefully, it's not threatening, unlike strong thorns. Before, I bought a basket of Junchi, sprinkled salt on it for 1-2 hours, hung it on a tray, and froze it in the freezer after about a day, so I boiled Junchi stew. It goes well with braised fish, but it doesn't taste like summer radish, and there is no radish at home, and I made junchijorim with seasonal vegetables potatoes, onions, and pumpkin leaves. Instead of wrapping a wrap with pumpkin leaves, wrap it with boiled pumpkin leaves and dip it in the stewed seasoning, and it tastes really good. If you cook fish, the fish is delicious, but the vegetables that are boiled down in the stewed broth, which combines the taste of fish and seasoning, are no less delicious. It tastes good to eat ripe potatoes or onions, and eating it with pumpkin leaves will be a seasonal food that can be enjoyed in summer. I made zucchini and boiled chicken with pumpkin leaves, but of course it's delicious even if you eat other fish with the same seasoning.