Read the article: Chrysanthemum and grated daikon salad, octopus simmered with adzuki beans, monkfish liver in savory aspic, morel, papaya, and white kidney bean tofu dressing, Tatsutagawa tofu, served in a kabosu shell, hagi shinjo
Ginza Mizuho Securities Ginza Club
Chrysanthemum and grated daikon salad, octopus simmered with adzuki beans, monkfish liver in savory aspic, morel, papaya, and white kidney bean tofu dressing, Tatsutagawa tofu, served in a kabosu shell, hagi shinjo
For the octopus simmered with adzuki beans, briefly parboiling the octopus in tea first turns it a deep red color. I then simmer it slowly in…
