*3.3.2 Kumazasa (Sasa veitchii)*

 The origin is Japan, the Korean Peninsula, the Kuril Islands, and Kamchatka (**Figure 3(2)**). Perennial and 1–2 m height, the rhizome propagation is shown a forest floor in mountains in Japan. The edge of leaf changes white in winter. The leaves are used for rapping of cooked rice because of the antimicrobial action. An herb tea of kumazasa leaves effects a breath-freshening for the deodorization. The constituents include chlorophyll, vitamin B1, B2, and K, calcium, magnesium, potassium, and benzoic acid. The dried leaves are crude drugs which effect for stanching, diuresis, antimicrobial, anti-inflammatory, detoxification, and intestinal.
