Mirugai (sea snail) with cucumber and myogaAomori Prefecture sea eel with winter melon and matsutake mushroom soupSashimi of flounder, mud squid, sea urchin, and tunaAbalone with sticky riceDeep-fried tiger fishFig dengaku (grilled with miso)Grilled sweetfish from Azumigawa, Shiga PrefectureBroth made from sweetfish heads and bonesGrilled soft-shelled turtleGrilled Miyazu torigai (clam)Liver of Miyazu torigai (clam)Grilled hamo (pike eel)Shabu-shabu of Miyazu torigai (clam)Clay pot rice with young gingerClay pot rice with anago (conger eel)Peach jelly
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