Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style