Adapted from Good Food from a Japanese Temple as found on thekitchn.com. From the site: "Spinach crowns (also known as 'spinach feet'!) are the stem clusters at the bottom of the spinach plant (yes, that part you either throw away, compost or use as mash in the pig trough). They are often cut off as most recipes call for spinach leaves only, but temple life has strong ethics around avoiding waste, so this recipe was developed. It is considered simple, everyday food and would be eaten as a side dish. ...Include this dish as part of light dinner, serving it with steamed white rice and maybe some marinated tofu or a small roasted chicken breast. This is one of those recipes where simple ingredients combine to create a dish whose taste and satisfaction go far beyond its basic components. Each of the flavors here -- the green, vegetal spinach with the salty soy, zippy vinegar and rich tahini -- compliment and enhance each other without overcrowding the palate."