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Insect Cuisine

End-of-Summer Feast: Whole Simmered Cicada in Yuzu Earth Soy Glaze

It crawled, it cried, it fell. The cicada’s whole life captured in a single simmered dish—crisp wings, tender belly, glazed in citrus-soy reduction. A tribute to fleeting summer.
Insect Cuisinejapanesesimmered dish
japanese

Tengu Nose Misozuke Fermented Power of the Divine Realm

Harvested at 3,000 meters, the mythical ‘Tengu Nose’ is aged in miso for three years. Each bite releases divine static, sending a jolt from palate to pineal gland. Flavor that travels from nose to soul—a true supernatural pickle.
Picklesjapanese
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材料

olive oil black pepper cheese garlic onion rosemary mint gold leaf butter gelatin lemon chocolate egg yolk cream soy sauce sushi rice salt agar carrot silver leaf cucumber white wine potatoes truffle oil lemon juice thyme pink pepper sugar rice salmon tomato rock salt dashi paprika puff pastry wasabi cream cheese toilet paper bamboo charcoal pork mince shiitake tuna egg udon pasta seaweed beef basil milk charcoal powder avocado pork belly consommé bacon jelly spaghetti crackers vanilla ice cream macaroni Sesame oil
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