This season marks the end of spring wild vegetables and bamboo shoots, but at Hakuun, there were many dishes featuring flower pepper. Delicious offerings included lotus root cakes with hairy crab, clam soup, and vinegared dishes with bird clams and red clams. The highlight was the Tsukinowaguma (Asian black bear) and eggplant hot pot with flower pepper. To finish, the hotaru ika (firefly squid) and snap pea rice was also delightful.
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