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>> Local dishies 2 >> Local dishes 3 >> Spring Recommendation >> Introduction of Sansai >> Summer Recommendation 1
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Steamed Organic Asparagus

Salt and pepper-flavored asparaguses grown in Aizu-Misato town next to Aizuwakamatsu city is wrapped in foil and steamed. (served from April to mid-May) >>600 yen


Steamed Organic Asparagus
Charcoal-Grilled Herring with Miso mixed with Leaf Bud  


Charcoal-Grilled Herring with Miso mixed with Leaf Bud

<<@This dish is essential in Spring for people in Aizu. The harmony born from combination of this miso-dipped savory fish and fresh sake is really outstanding. (served from March to May) 500 yen

  
  Shrimp Meatball
 

Shrimp Meatball 

Must-eat dish in Spring! Steamed and fried dumplings made of shrimp mince, yam, and Japanese leek. Enjoy fluffy texture. (served from January to April) 600 yen>>
Tempra of Taranome (Tara sprout)  

Tempra of Taranome (Tara sprout) 

<<@This dish acquired a good reputation from customers last year. Everyone is surprised and fulfilled with Kagotafs taranome that one of familiar customers kindly shares. Fried with fresh oil. (served from mid-April to beginning of May)

  
  Potato & Cheese with Tomato Sauce
 

Potato & Cheese with Tomato Sauce 

Baked organic potato with cheese and tomato sauce, grown in Aizu-Misato town. 600 yen>>
   
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