It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.
Grating the nagaimo in the traditional way in a suribashi (mortar). You peel a length of that long potato and you rub it against the line of the pottery. You get this slimy texture, and that’s how we like it as it’s very refreshing. I guess some people don’t appreciate, and this vegetable is not for them.
Sudachi lime juice. A little sea salt.
Okra.
Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.
GOURMANDE in OSAKA 