This month, the ingredients have completely transformed into summer fare, featuring sea urchin, water shield, sweetfish, pike eel, and winter melon.What impressed me about Chef Goonji's dish was the sweetfish rice. The small sweetfish were dried overnight to enhance their flavor, then lightly grilled and cooked into the rice. It was a delightful dish that allowed me to enjoy the sweetfish's umami, bitterness, and saltiness.For my second serving, I added sea urchin, which brought an unexpected burst of ocean flavor—what a surprise!
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