Yakisoba: griddle-fried, sauce-flavored noodles
Nigauri: a bitter tasting late-summer gourd
Happo dashi: lightly seasoned catch-all stock
Moyashi to mitsuba no goma-ae: sprouts and herbs with sesame dressing
Maguro no tataki: seared tuna with ponzu sauce
Hamo no bainiku zukuri: sea eel with ume-flavored dressing
Ika no shiso-maki: raw squid and shiso rolls
Ebisu-nankin no nimono: boiled pumpkins
Nishin no uma-ni: large Pacific herring simmered uma-ni style
Sanma no shio-yaki: salt-grilled fish
Sanma no mirin-boshi: fish mirin-based marinade and dried
Buri no teriyaki: broiled yellowtail fillet with teriyaki sauce
Three delicacies — karasumi, konowata and sea urchin
Amadai no agemono: fried horsehead
Renkon no acharazu: sweet 'n' sour lotus roots
Kaki no chawan mushi: egg dumplings with oyster
Oya-ko donburi: rice topped with simmered chicken and eggs
Kuzukiri no kuromitsu: chilled starch noodles in sweet sauce
Chikuzen-ni: a traditional chicken and vegetable dish
Fu no Dengaku: skewered wheat gluten with miso toppings
Nyumen: warm somen noodle dish
O-musubi: rice balls
Tempura
Good pottery, beef and vegetarian fare at Kansai's Tamba region
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