●To make the layered grilled wild boar meat and autumn vegetables, brown the wild boar meat in a frying pan and remove the oil with boiling water. Rehydrate in water with sake, ginger, and green onions. Simmer for an hour in a mixture of dashi stock, dark soy sauce, sake, mirin, sugar, and chili pepper. Cut into bite-sized pieces. Brush with fat extracted from the wild boar's back fat and sear.
●To make pounded yam baked in butter, pound the yam into small pieces, shape it using a ring mold, and bake it in butter.
For the deep-fried eggplant dish, cut the eggplant into bite-sized pieces, deep-fry in oil, and then soak in the soup stock.
Peel the chestnut rice crackers and the Caelurea crackers, cut them into bite-sized pieces, rinse them in water, wipe off the water, and deep fry them in oil. Then sprinkle with salt.
To make koro-ni matsutake mushrooms, break the matsutake mushrooms into large pieces and quickly simmer them over high heat with dashi, sake, mirin, and dark soy sauce. Cut them into bite-sized pieces.
Clean the kongen and boil it in salted water. Quickly cool it in ice water. Then, soak it in cooled soup stock. Cut it into the shape of a pine needle.
Sesame miso is a type eggy miso, and is made by adding sesame seeds, dark soy sauce, boiled sake, boiled mirin, and chili pepper to the fire.