This dish makes use of the seasonal taste of cod and Ebiimo taro, which are representative winter ingredients. We have devised a dish for our many customers in the 40s to 70s age group. This is a hot dish. It is deep-fried cod, but since the cod milt is delicious in season and root vegetables are also delicious at this time of year, we made both ingredients the main focus of the dish. Deep-frying the root vegetables adds richness and umami, and adding a tempura of Japanese parsley brings out their aroma. When serving the dish to customers, we do not add dashi before serving it, but pour the dashi in front of them. The aroma is great and it has been well-received. We hope you will enjoy the texture of the tempura and the aroma of the rock seaweed and Japanese parsley without breaking down the tempura into the soup, and enjoy while it's hot and crispy.