Bamboo from Tokushima, cooked in broth with dashi and miso water, cornbushi, squid infused with jasmine tea leaves

The cornbushi is made from a 4th generation Katuobushi maker. In Makurazaki, Kagoshima Prefecture, he is always looking to do new things and see how he can use his skill into making Katuobushi other than fish. Noma collaborated with him and sent over various fruits and vegetable. Noma cut the corn in wedges and made the dashi out of it.
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Noma Kyoto (March 2023)
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