INGREDIENTS
An ingredient is more
than its place of origin.
Who sends it, how it arrives,
and how it is handled that day all matter.
Natural ma-kombu
Used quietly beneath the dish, not to dominate it.
Honkarebushi
It connects kombu and water and gives the dashi its outline.
Water
It touches dashi, rice, vegetables and fish. We treat water as an ingredient in its own right.
Fish from Akashi & Awaji
Live fish arrives,
and becomes that day's cuisine.