"Salted yellowtail is something I've been doing since my apprenticeship, so I'd say it's traditional. This time, it's Setsubun, so I likened the golden sea cucumber to an ogre. I wanted to subtly incorporate a seasonal feel into the work." When it comes to winter, people often use the word "kan" (cold), but originally "kan" refers to February.

① For salted cold yellowtail, cut the yellowtail into 50g pieces with a knife and soak in salt for about an hour. Rinse off the salt once and marble it. Add water, sake, and dashi kelp and cook slowly while skimming off the scum, then finish with light soy sauce. Peel the Tennoji turnip thickly and parboil it, then soak it thoroughly with the yellowtail.

② Soak the dried sea cucumber in boiling water with straw for about a week, changing it every day, then cook it in a pot until it becomes soft. Rinse it in water to clean out the innards, and simmer it in a broth made from 10 parts dashi, 1 Koikuchi dark soy sauce, and 1 part mirin.

③ Cook Kyoto carrots and rape blossoms in eight-way dashi stock.