We developed this product with the desire to reduce the number of processes by using seasonal autumn ingredients, while also leaving an impact on customers with its aromas and sounds. Japanese cuisine requires a lot of washing up, and we feel that it is an issue that it requires long working hours. Furthermore, when we thought about how we could create value while streamlining operations in a situation where we have little manpower, we realized that using seasonal ingredients allows us to achieve both a waste-free process and satisfaction.
This is a stew. Winter melon is the only ingredient used in this dish, but many people use winter melon even in early autumn. The crunchy texture and umami of the dried scallops mentioned above enhance the flavor of the chilled winter melon, so the key is to top it with plenty of dried scallops. Since it is a lingering winter melon, I added the rich umami of shellfish. I think it would also go well with steamed matsutake mushrooms.