Kani, shungiku, yurine no kakiage / mixed tempura with crabmeat, garland chrysanthemum and lily bulb

Crab and shungiku chrysanthemum are a classic combination, as are crab and yurine lily bulbs. Using both shungiku and yurine to complement the crab makes for yummy pieces of kakiage. Dip them in warm tentsuyu, and savor the outstanding aroma, flavor and texture.

Fuki no to no tempura / Japanese butterbur bud tempura

One of the most common ways to enjoy fuki no to. Leaving out the egg, a typical tempura batter ingredient, delivers the clean, straightforward taste of these early spring buds.