Seasonal recipes from the chefs of Otowasan Kannonji Temple: nuta with yabukanzo, an edible type of lily. After boiling the flower, mix with dried abura-age and vinegared miso. A simple yet delicious spring treat that is also pleasing to look at.
Seasonal recipes from the chefs of Otowasan Kannonji Temple: nuta with yabukanzo, an edible type of lily. After boiling the flower, mix with dried abura-age and vinegared miso. A simple yet delicious spring treat that is also pleasing to look at.