3 June: Dinner at Kogane Hassho opposite my dad's house.
Appetizer: briefly grilled scallop slices, served with cold gelee, okra, baby sweetcorn, yuzu and some pink flower petals.
Small bits & pieces on a nice, peapod-shaped glass dish: aubergine slices, omelette/baby potato, unohana (literally "rabbit flower" - this is what's left behind in tofu production.)
Clams steamed in sake.
Grilled aubergine with sweet miso sauce, with lots of spring onion slices & sansho leaves on top.
Ayu fish fermented in sake lees - doesn't stink :-)
Afters: fresh orange & grapefruit gelee with a mint leaf.