Of course, sake is more delicious these days.

But in it's own way, the flaovur of the sake back then will always be dear to me.

So, that aside, how about the preparations for lunch?

Yes...

Aah, please come inside the both of you.

We got some pheasant at the shrine on the mountain if you'd like to use it.

Our cooking is vegetarian but we appreciate the thought.

If that's all right with you, let us treat you.

Umm... Spring daikon, fresh carrots and fresh potatoes and......

Will this be enough, Shou?

Well done. Thank you.

Preparation 1 Soak Koya tofu in lukewarm water. Cut the daikon in thick slices.

Not forgetting to bevel the edges of the daikon

Preparation 2 With a knife, open up a decent sized hole into the middle of the tofu taking care not to cut all the way through.

Preparation 3 Simmer these togther in a lightly seasoned dashi.

Ichrin.

Would you mind if I were to leave stewing the dried daikon strips to you?

Not at all.