Kaiseki Workshop

Counter-clockwise from left:

Sekihan - red rice (sweet sticky rice with red adzuki beans); turnip pickle

Ebishinjo - steamed prawn dumplings in ichiban dashi

Subasu - vinegared lotus root; Tataki Gobo - pounded burdock root with gomae

Kabashira no Kobujime - kelp marinated scallops

Done