Noguchi Young Chef's AssociationAppetizer: Tosa Jelly with Asparagus and Young SweetfishStir-fried Broad Beans with Karasumi (dried mullet roe)Tuna with Grated YamSoup with New Onion and Local ChickenAmela Tomatoes, Snap Peas, and Sesame DressingAnago (sea eel) and Young CornOden (Japanese hot pot)Beef Tendon, Japanese Radish, Egg, Octopus, Shungiku (chrysanthemum leaves), and Kujo Green OnionClay Pot Rice with Salmon, Seaweed, Sesame, and MizunaFinale: Ikura (salmon roe) Rice Bowl and Soki Soba (Okinawan pork rib noodles)
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