Soy and Butter-Fried Matsutake with Gingko Nuts, Yuzu and Cured Egg Yolk
Cider-Braised Pork with Balsamic and Cranberries
Braised Lotus Root (연근조림)
Shichimi Togarashi Kraut (七味唐辛子風味の漬物)
Sea Asparagus Goma-ae (の胡麻和え)
Morel Chawanmushi with Butter Fried Sage (アミガサタケの茶碗蒸し)
Simmered Japanese Taro Root (里芋の煮物)
Chicken Karaage (唐揚げ) and a Short History of Fat in Japanese Cooking
