A regional specialty with 300 years of history from Kagoshima in southern Japan. Traditionally made with yamaimo or jinenjo Japanese yam (Dioscorea japonica), regular rice
Another super-light steamed fish dish topped with a fluffy white blanket of turnip and aromatic gin-an dashi sauce. This is generally regarded as a cold
Another super-light steamed fish dish topped with a fluffy white blanket of turnip and aromatic gin-an dashi sauce. This is generally regarded as a cold
A regional specialty with 300 years of history from Kagoshima in southern Japan. Traditionally made with yamaimo or jinenjo Japanese yam (Dioscorea japonica), regular rice
