This hot pot was created with the image of cherry blossom trout running up the river in spring.
As the snow piles up on the mountains melt, the buds of new life that have survived the cold winter begin to appear on the ground.
Insects that have been holed up for the winter begin to feel the warmth of spring and appear on the ground.
This is the season when all living things begin to stir.
Using seasonal wild vegetables and spring daikon radish as a river
Using seasonal wild vegetables and spring daikon radish as a river, I envisioned a beautiful landscape full of spring life force using plenty of Kyoto's vegetables.
Please enjoy the cherry blossom trout, which is at its peak at this time of year, and the bitter taste of spring.
Ingredients:Cherry blossom trout, edible flower buds (chopped), butterbur sprouts, watercress, cod roe, kogomi, garland chrysanthemum, spring radish, abalone mushroom, whole wheat noodles, edible flower bud miso
Soup stock:Kombu, dried bonito flakes, soy sauce, mirin
Noodles:Wheat flour, whole wheat flour, salt / sake, processed starch Wheat flour, whole wheat flour, salt / sake, processed starch, food ingredients (wheat, egg origin), brine
3 days from the shipping date (fish only, in a chilled room)
Limited delivery of 5 bottles per day in 2018 as a food wine for overnight drying and nabe.
Alcohol content: 12.5%.