Quote image editor
“Starting in the top left: fugu from Mikawa Bay, fried karaage style, and boiled Kano crab. To the right of that are grilled skewers of duck meatball and Kujo green onion, and tilefish tempura. Shogoin daikon and millet cake, baked in a miso glaze; Horikawa burdock and hamo fish cakes in broth. Below that are sake-steamed hamaguri clams, stewed Kintoki carrots and Kujo green onion, and the grilled fish is miso-marinated pomfret.” — Jesse Kirkwood
Starting in the top left: fugu from Mikawa Bay, fried karaage style, and boiled Kano crab. To the right of that are grilled skewers of duck meatball and Kujo green onion, and tilefish tempura. Shogoin daikon and millet cake, baked in a miso glaze; Horikawa burdock and hamo fish cakes in broth. Below that are sake-steamed hamaguri clams, stewed Kintoki carrots and Kujo green onion, and the grilled fish is miso-marinated pomfret.