There are foods in Japan that are considered delicaies and are certainly among the most expensive. Now imagine kaiseki, a meal that includes most of the seasonal foods, sea and land’s best raw materials. Now begin to understand how important the seasons are for a chef.
The spring nears and there are so many foods that we will miss. If you consider the best months to eat in Japan, each month is social but March is the season os transition. We will say good-bye to fugu and some other specialities.
So this dish is dedicated to sea cucumber’s entrails, dried and usually over salted but this time not oo much salt. It sits on top of hotate, scallops pasted together with an edible jelly fungus all in a warm dashi soup broth – an awesome dish.
Categories: Life Cycles