Hana-hajiki ｜ Our Regional Cuisines

1. Boil the deep-fried tofu and konjac(=yam cake) and cut into thin strips 1 cm wide and 5 cm long.

2. Cut cucumber into thin strips 1 cm wide and 5 cm long.

3. Wash sarashi whale in cold water and drain.

4. Remove the muscle from the whiskers, sprinkle with Sake and a pinch of salt, place in a dish, cover lightly with plastic wrap, steam for 5 minutes, and cut into large pieces.

5. Boil string beans until colorful and cut diagonally into two.

6. Cut carrots into thin strips 1 cm wide and 5 cm long, and pre-boil them.

7. Remove the backs of the shrimps, boil them in boiling water with a pinch of salt, peel and cut them in half lengthwise.

8. Make the spicy vinegared miso paste.

9. Arrange all the ingredients in a radial pattern in a colorful manner, and serve with the spicy vinegared miso paste.