©
Umbradox: Making Dashi
©
Umbradox: Salted Cherry Blossoms
©
Umbradox: Kumidashi
©
Umbradox: Grated Tamba potato
©
Umbradox: Suribachi and surikogi
©
Umbradox: Making Omogashi
©
Umbradox: Making Omogashi
©
Umbradox: Making Omogashi
©
Umbradox: Sweet Bean Paste for Omogashi
©
Umbradox: Making Omogashi
©
Umbradox: Branding the Omogashi
©
Umbradox: Beautiful Omogashi
©
Umbradox: Veuve Clicquot champagne served in beautiful Japanese lacquerware
©
Umbradox: Wakame, yomogi fu, peas and beans
©
Umbradox: Boiling the peas
©
Umbradox: Brilliant green peas
©
Umbradox: Azukebachi - Peas and Snap Peas Salad
©
Umbradox: Mukozuke preparation (kobujime)
©
Umbradox: Kanpachi Kobujime
©
Umbradox: Mukozuke - Kanpachi Kobujime
©
Umbradox: Mukozuke - Kanpachi Kobujime
©
Umbradox: Table setting for spring kaiseki
©
Umbradox: Miso beautiful miso
©
Umbradox: First course spring kaiseki
©
Umbradox: Prep for lotus root and shrimp dumpling
©
Umbradox: Shrimp Dumpling Mixture
©
Umbradox: Lotus Root
©
Umbradox: Garnish for Lotus Root and Shrimp Dumpling
©
Umbradox: Making Shrimp Dumplings
©
Umbradox: Steaming Shrimp Dumplings