Luckily one of the flower crabs had eggs, which is pleasant!
Then after steaming, the crab meat was wrapped with Japanese mochi, Domyoji flour 道明寺粉.
This savoury food is pretty formal and high-end traditional main dish, and is served in spring time.
The soup is made of crab and kelp Dashi, which is elegantly subtle but so tasty.
Wasabi garnish is a nice sparkle 🙂
Have a nice day.
Naoko
