Kakiage Koshu (aged) or scallop

or scallop

leading to an elegant yet fresh

delicate taste that is both juicy and elegant

The subtle starch and apple notes lift the sweetness of the fish

Yuzu liqueur is a spirit made from sake lees shochu infused with fresh yuzu juice

Kakiage Koshu (aged) or scallopKakiage is a popular type of tempura in Japan. Instead of frying individual ingredients separately, kakiage combines various finely chopped vegetables and shrimp or squid in a light batter and then fries them as a small patty until golden brown. Kakiage is often served as a side dish, on a bowl of rice (kakiage don), or atop warm soba or udon noodles. As a snack, it is enjoyed with tentsuyu (dipping sauce) or simply with a pinch of salt. To make