Edo Period Food: Carrot Leaves with Sesame Miso Sauce

When carrots were introduced to Japan in the 17th century from China, the main thing eaten were the greens. One way to prepare them was as Ninjin no Ha no Gomamisoae. For this, the carrot leaves are stripped off the stalks, blanched, cooled and lightly squeezed, set aside. Sesame is roasted, ground, mixed with Miso and Mirin (I didn’t have any Mirin, so sugar and water, with sugar being an expensive ingredient during the Edo period). This is then followed by mixing the blanched leaves with the Miso sauce. Edo period cookbooks rarely supplied any recipes but would give basic instructions usually with no measurements.
So here, there are no measurements either, just freestyle. If the Miso Sauce is too salty, add some sugar and water, or more carrot greens.