This species of shrub in the family of Lamiaceae grows in sunny mountainside areas all over Japan. The leaves smell bad when crushed. The plant grows in the mountainous areas of Shoshihara, Hôdatsushimizu Town. In May, the distinctive taste of the young leaves is enjoyed by simmering or boiling them in soy sauce. In this area there is a traditional dish made from the leaves and crushed beans. The blue fruit and red flower cups have been used for dyeing since ancient times. The fruit produces a bright blue, and the flower cup produces a gray color.