Saturday 2 December: family lunch with aunts & a cousin in Nagoya, at the Kanazawa-style restaurant Asada again.	Appetizer (tofu, prawn & veg with yuzu miso sauce) & our cold sake.
A thin slice of sea bream wrapped around yam-based cake, tenderly steamed with veg in a very delicate broth.	Sashimi platter: kombu-cured black sea bream (exquisite!), amaebi (big and sweet!) and tuna.
A little (thick) slice of scallop baked with a light, egg-based sauce, with a gingko nut on top.	A selection of veg, cooked in a very fine broth again, served with herring wrapped in kombu and cooked in sweet sauce.
The pudding: cream caramel with fresh fruit - right size for Usakousa :-)	Huge camellia flowers in the alcove.
To Part 7