港揚げ
（Minato Fritters） |
Fried grated lotus root mixed with yam, filled with the leaves of nozawana greens which are simmered in sweetened soy sauce. |
満月
（Full Moon) |
The outer skin is boiled, mushed yam blended with rice flour, filled with.
a mixture of chestnut flour, mushroom and Japanese honewort fried
with soybean paste produced in Nagano.
The round shape represents the full moon and looks like oyaki, a special product of Nagano. It's eaten with starchy mushroom sauce. |
石餅の花
(Flower of Ishimochi) |
Boiled sweet rice topped with yam soup. |
季節の揚げ物
（Seasonal fried items) |
- from winter to spring
田毎の月（rice paddies with multiple reflections of the moon)
Fried turnip stuffed with miso mixed with finely chopped butterbur
and eaten with salty sweet bean paste on top.
- From summer to early autumn
丸なす姿田楽(skewered round eggplant)
Round eggplant fried whole, skewered and spread with black miso and shinshu(Nagano) miso. Round eggplant is a special product of
Nagano.
- From autumn to winter
いちぢくやきのこの天婦羅( fig and mushroom tempura)
Tempura of simmered fig and mushroom in a salty coating
You can eat it as it is.
|
季節のおひたし
(Boiled seasonal vegetables) |
- spring
You can taste various Japanese vegetables such as parsley, bracken
and so on as the season goes on.
- summer
Morocco green bean and mioga ginger
- autumn
mushroom steamed with sake and radish produced in the Togakusi
area (vitamin-rich radish)
- winter
greens cultivated in snow and dressed with sesame seeds or peanuts
|
季節の煮物
(Food cooked in seasoned broth) |
- spring
bamboo shoot, butterbur, hachiku bamboo and so on
- summer
winter melon, okra, tomato and so on
- autumn
taro, pumpkin and so on
- winter
mugwort flavored wheat gluten, burdock and so on
|
★The menu may change according to the season and delivery conditions.