a few shots from volume 3:
slowly roasted eggplant, dashi made from burnt & pressed eggplant, salted green plum, sansho peppercorn, wild perilla blossoms 📸 @zachstward
a few shots from volume 3:
Aged madai paupiette stuffed with “Jīròu shāo mài,” a grilled chicken jus infused with goldenrod and a wild native persimmon sweet & sour sauce 📸 @zachstward
