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. Scallops! Ayu fish fermented in sake lees - doesn't stink :-) Afters: fresh orange & grapefruit gelee with a mint leaf.