is a dish generally served in winter. Though the ingredients can vary by restaurant, the dish is generally served as roughly one-bite to two-bite sized pieces of vegetables (especially Japanese radish, a.k.a. daikon), tofu, meat, fish cakes, even whole eggs, all having been simmered in clear Japanese soup broth, or “dashi,” until the flavors have melded properly. For those liking a little spice, you can add hot yellow mustard for that extra kick.

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Japan Gourmet Pedia

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