Read the article: Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi
Koshuya Cooking Association
Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi
For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…
