Recipes

Vinegared octopus with pounded okra

Shiroded sand from Shirataki

Sardine Shirataki waterfall stewed in plum

Simmered Shirataki noodles, onions and minced pork

Shirataki Japchae

Thunder Konnyaku

Salmon pickled in nanban

White konjac and vinegared miso

Tonnath style chicken breast

Mackerel can sandwich

Marinated by Sayori

Fluffy fried burdock and yam

Sayori's mille-feuille tailor

Cold pasta with sayori and raw sea urchin

Rape blossoms, broad beans and scallop fritters