I was fortunate to receive an invitation.- Steamed rice with abalone- Crab jelly with mozuku vinegar and dried white cucumber- Sesame tofu- Torigai from the Noto Peninsula in Ishikawa Prefecture- Renkon and eggplant with a sesame dressing- Fried dish with corn and hamo (pike eel) tempura- Hamo sashimi- Sashimi of okose and Amagi flounder- Soft-shelled turtle somen- Ayu from Shiga Prefecture and itadori (crunchy wild vegetable)- Ayu bone crackers- Yamato somen with junsai- Kamo eggplant and yuba with white miso- Clam porridge- Four types of rice (two types were too filling)- Rice with baby sardines- Rosanjin rice (kombu-toro rice) Rosanjin refers to Kitaoji Rosanjin, a famous potter, calligrapher, painter, gourmet, and chef who created this dish using bonito broth and kombu kelp.- Sweet preserved green plums- Red bean yokan
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