(Supervised by Akiko Watanabe in the cooking aspect and Midori Kasai in the cookery science aspect) * Ingredients (Serve three) 300 grams firm “momen” tofu, 50 grams carrot, 2 shiitake ...

50 grams dried radish, 1 thin deep-fried tofu (aburaage) (cut into strips), 1 carrot (cut into strips), 300 ml water, 2 Tbsp soy sauce, 1 pack (4 grams) dried skipjack shavings (katsuobushi ...