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  • Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin

Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin

Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin

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