I had the pleasure of enjoying wonderful seasonal vegetables with an amazing group of people. Breakfast was delicious as well.- Kudzu starch with wild celery, bracken, and koshiabura- Assorted ohitashi (blanched vegetables) Including shidoke, nirinso, yam urui, jiuna, mizu, ukogi, fuki no toubu, amadokoro, gyoja garlic, dohoina, and kogomi- Shidoke leaves with tofu, sesame miso, and walnuts- Grilled and raw trout with wild celery- Tempura Including koshiabura, kogomi, and tara no me (cod sprouts)- Pressed sushi with iwana (Japanese char)- Shimi mochi, bamboo shoots, kogomi, harigiri, red pepper, and camellia- Pulling udon with licorice oil- Shabu-shabu with wild celery and spring bear- Bear hamburger with gyoja garlic- Rice and miso soup- Strawberry daifuku
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