Karashi renkon /deep-fried lotus root with mustard-flavored miso

A regional specialty with 400 years of history from Kumamoto in southern Japan. It makes a great appetizer, as the dish was originally desig...

Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice

Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba , with its refreshing bouquet and taste, works as a highlight as the other in...

Hasumushi / steamed fish with grated lotus root, with light thickened sauce

A comforting steamed fish dish for winter. Enjoy the fresh taste of in-season fish that has been sealed beneath a blanket of grated lotus ro...