Nagaimo no ebi-iri kinchuakuni / Chinese yam with prawns in thin deep-fried tofu packets, simmered in broth

The soft texture and taste of nagaimo, enhanced with prawns and a fall harvest of gingko nuts and mushrooms.

Nasu no itameni / saute-simmered eggplant in broth

For me, creamy eggplant has a nostalgic flavor that brings back memories of the table at my grandmother's big old farmhouse. This is a lighter version of what my grandmother used to make.