When it comes to Shinshu steaming, the orthodox way is to wrap fish fillets in soba noodles, but as a more creative dish, I made soba noodles using buckwheat flour and taro, and poured them over the fish fillets. If you only use buckwheat flour, you need to add a fair amount of water to make it mushy, so I added grated taro as a binder, which I hope will give you a fluffy texture.

① Wash the tilefish with sake salt. (The photo shows the ingredients.)

②Sprinkle Shimeji mushroom and salt on the uranium and bake it in a baking pan.

③ Deep fry the millet gluten, drain the oil, and then soak it in water.

④Boil the ginkgo nuts and lily bulbs.

5. Grill the peppers, peel them, and boil them.

⑥ Combine 40g of buckwheat flour with 5 tablespoons of water and 100g of grated taro.

7. Place the ingredients in a bowl, top with a mixture of buckwheat flour and taro, and steam.

⑧ Combine the boiled soba noodles with the delicious bean paste and pour it over.

9. Garnish with paprika and wasabi.