Fried lotus root (water potato) in a sticky, sweet and spicy glaze with sesame. Crunchy!

Tofu in a sweet marinade based on soy sauce. The Japanese believe that this is the fox dish (messengers of the rice god Inari).

Kombu seaweed cooked in soy sauce and Trinity of Japanese cooking. Natural monosodium glutamate.

Tofu croutons marinated with chili paste with the addition of soy sauce and umeboshi. Spicy, salty and slightly sour.

Cooked shiitake mushrooms with the addition of soy sauce, lemon juice and sesame. Juicy and meaty.

Crushed roasted walnut with miso paste, cane sugar and rice syrup. Sweet, salty and a little crunchy.

Baked eggplant with citrus and spicy spices. Stimulates the work of salivary glands.

Japanese apricot (pickled and then dried on sun) with a salty and sour taste with the addition of dried shiso leaves (perilla). Electrifying effect.

Fermented soybeans with a strong taste, smell and sticky, slimy texture. One of the most controversial flavors of Japan.

A huge dose of fried garlic combined with miso paste and pickled shiso with the addition of sesame oil.