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White Asparagus

Prepping white asparagus Bringing out the color Peel the tough part in advance. Peel the tough part, then boil it in water with flour dissolved in it…

Sakura tofu

Daikon Radish

Prepping daikon Removing bitterness The flavor of summer daikon differs by section. To eat it evenly, salt it beforehand to draw out the pungency and…

Chinese yam grilled Shinshu-style

For the grilled course's nagaimo grilled Shinshu-style: marinate the nagaimo in miso for about two days and grill it, but miso alone makes it too…

Cucumber

Prepping cucumber Bringing out the color For cucumber, rub it with salt by hand rather than board-rolling it. ① Rub with salt. ② Boil in boiling…

Spinach

Prepping spinach Bringing out the color, removing bitterness If it's bitter, add a small amount of salt and sugar and let it soak in. If possible…

Shiitake Mushroom

Prepping shiitake mushrooms Bringing out the color Brushing on oil lets it grill faster and keeps the aroma. You can also deep-fry it in oil and pour…

Tokyo Udo

Prepping Tokyo udo Bringing out the color Firm it up in water with vinegar, alum, and salt for about 30 minutes, then rinse in water and boil…

Asparagus

Prepping asparagus Bringing out the color Boiling it for a long time will make it fall apart, so add baking soda and bring it to a boil for about 30…

Butterbur

Prepping butterbur Bringing out the color It's best not to board-roll it (itazuri), since that lets the bitterness spread. ① Salt it and boil. ②…

Shimeji Mushroom

Prepping shimeji mushrooms Bringing out the color / removing bitterness Camellia leaves work to remove harshness. Use about 5 leaves per 2 liters of…

Spring vegetables, Ogawa-mushi

For the wasabi leaf in the spring vegetable ogawa-mushi: pack it into a jar, pour in hot water, and shake it well — this brings out a strong…

Tofu Steamed Egg Custard

Potato and Clam

For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…

Burdock Root

Prepping burdock root Bringing out the color / removing bitterness Vinegar is effective at stopping the bitterness, and flour keeps the umami in…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Green beans

Prepping green beans Bringing out the color If you boil them too long, the thin skin will peel off. ① Trim them. ② Lightly salt them. ③ Add salt and…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Vegetables Pickled with Yuzu Fragrance

Carrot

Prepping carrots Bringing out the color Be careful, because ice water can bring out bitterness and off-flavors. Boil in hot water, then rinse in…

Daikon simmered to absorb the broth, grilled bamboo-mat wheat gluten, Napa cabbage roll wrapped in yuba

Grilled millet-gluten cake, lily bulb and freeze-dried konjac, shimeji mushroom and spinach dressed with walnut

Shrimp-shaped taro stuffed and deep-fried