Houraisen Junmai Ginjo Jukusei Namazake Wa Lightly Sparkling

Method

1. Combine the <Sweet Vinegar Sauce> ingredients and bring them briefly to a boil.
2. Pat the bamboo shoots and Spanish mackerel dry, then lightly dust them with potato starch.
3. Deep-fry the bamboo shoots first, then the Spanish mackerel, until crisp.
4. Place the shredded lettuce on a serving dish, put the grated daikon radish in the center, and arrange the Spanish mackerel and bamboo shoots on top.
   Pour the <Sweet Vinegar Sauce> over them and serve with lemon.

Instructions

1. Pat dry the chilled sea bream sashimi with paper towels, slice thinly at an angle, and arrange on a plate. Lightly drizzle with lemon juice and olive oil (not listed in ingredients).
2. Prepare the Anchovy Dressing.
3. Toss the boiled canola flowers, fiddlehead ferns, and green beans with a small amount of Anchovy Dressing.
4. Arrange step 3 along with ice plant, watercress, and alfalfa on top of the sea bream. Drizzle the remaining Anchovy Dressing over and sprinkle with canola flowers.

Method

【Spring Rolls with Prosciutto and Camembert, Basil Sauce】

1. Spread leaf lettuce, arrange prosciutto to basil in about 10cm length.
2. Soak the rice paper in water and place it on a cloth. Place step 1 on the front and roll it up.
3. Slice the spring rolls and drizzle with basil sauce.

【Scallop and Sweet Shrimp Tartare】

1. Mix the ingredients and let sit in the refrigerator for a while. Serve with crackers or toasted bread.

【Kiwi Fruit and Cream Cheese with Honey】

1. Gently mix the ingredients. Serve with crackers or toasted bread.

Instructions

1. Place clams and sake in a pot over medium-low heat. When the shells begin to open, add white maitake mushrooms, cover, and heat for another 30 seconds. Remove clams and mushrooms, and strain the steaming liquid.
2. Thinly slice the bitter melon, sprinkle with salt, and let sit for 15 minutes. Rinse briefly with water and squeeze out excess moisture.
3. Mix the bitter melon, clams, and maitake mushrooms with the strained clam steaming liquid. Adjust flavor with Mikawa roasted sake and let soak.

Instructions

1. No.1: Place strawberries and ponkan orange slices on top of the burrata cheese. Drizzle with honey and garnish with lemon zest.
2. No.2: Top the burrata cheese with prosciutto. Drizzle with extra virgin olive oil and season with salt and freshly ground pepper.