Cooking with simmered ingredients is a fundamental technique, yet it is extremely challenging to bring out the unique flavors of each ingredient without adding seasonings. The first dish, simmered nagaimo (Japanese yam), showcased a smooth and distinctive saltiness created by the yam's essence blending with starch and salt. The octopus sashimi was expertly sliced, providing a texture unlike anything I've experienced before. It truly felt like a gift from nature. It was a great meal.
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