Ingredients (5 to 6 servings):
* 250g (8.8 oz) konnyaku (yam cake)
* 20ml (0.7 fl oz) mirin (sweet rice wine)
* 20ml (0.7 fl oz) dark soy sauce
* A pinch shichimi togarashi (seven-flavor chili powder)
* 10g (0.4 oz) kona-katsuo (powdered bonito flakes)
* 1 bunch rapeseed blossoms (15g/0.5 oz per person)
* 60g (2.1 oz) white miso
* 20ml (0.7 fl oz) lemon juice
* 20ml (0.7 fl oz) orange juice
* 5g (0.2 oz) Japanese mustard

Instructions:
1. Sprinkle the konnyaku with salt and let sit for 10 minutes, then boil it, lift it out on a strainer, and let it cool there.

2. Put a little oil in a frying pan, and add the konnyaku (cut into pieces that are easy to eat). Fry the konnyaku, and add the mirin and soy sauce and mix together.

3. Sprinkle with shichimi togarashi, and cover with kona-katsuo (powdered bonito flakes).

4. Boil the rapeseed blossoms, then drop into ice water. Top with the combined miso, juices, and mustard.