Today's program and dishes:

 The focus will be on a handful of classic dishes that together make up a complete meal that highlights a lot of basic knowledge about valuable basic elements and ingredients.

 Miso soup - made with dashi stock, which is an important cornerstone of Japanese cuisine. Made with kombu seaweed, katsuobushi fish flakes and sometimes with dried shiitake mushrooms, if it is to be made and used in vegetarian dishes, or you want a specific flavor expression that the shiitake mushrooms can give.

 Onigiri - triangular pieces of boiled and steamed rice, eaten with a crispy piece of nori seaweed. Can also be made with different fillings.

 "New Style" Sashimi - a modern interpretation of the traditional sashimi. This dish typically consists of thinly sliced slices of fresh fish, such as tuna or salmon, that are lightly fried in hot oil, enhancing the flavor and texture. It is often served with a drizzle of citrus soy sauce, garnished with fresh herbs or microgreens, and accompanied by a variety of dipping sauces.

 Panko Scallops with Nori Tsukudani - tender scallops covered in panko breadcrumbs, giving a crispy surface. These scallops are served with a sauce of umeshu, and nori tsukudani, a flavorful condiment made from seaweed cooked in soy sauce and mirin.

 Shingen Mizu Mochi - also known as Raindrop Cake, is a delicate Japanese dessert that resembles a transparent drop. Made from water and agar-agar, it has a unique, jelly-like texture that melts in your mouth. Traditionally, it is served with a sprinkling of sweet soybean powder (kinako) and syrup, providing a subtle sweetness and a refreshing finish.

 Minor variations in the dishes and the program may occur based on the availability of raw materials from our suppliers, and to be able to offer the best possible experience on the day.