Ikoi (Kyodo-ryori)

Aso, Japan

  1. Local traditional dishes: okara soy pulp, zenmai & warabi fern, cucumber
  2. Hand-made konnyaku jelly, nanohana greens, eggplant twice-cooked
  3. Sesame tofu with wolfberry
  4. Horse sashimi
  5. Ayu sweetfish tempura
  6. Vegetables simmered in hot spring water, with “bagna caoda” anchovy dip
  7. Yamame trout, grilled with cherry jelly and lime
  8. Oden stew
  9. Oguni local rice, Mecchan-zuke house-made pickles & Noppe-jiru house-made soup
  10. Higo beef

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