| １． Make numerous shallow cuts on the conger eel and dip it in boiling water.
Cook the fish in seasoned stock.
２． Lightly sprinkle the sea urchin with sake and salt, and steam briefly.
３． Remove the broad beans from their pods and sprinkle them with sake and
salt. Steam them and remove the thin film from the beans.
４． Combine the bracken starch with 50cc of water and strain. Add 1 cup of
stock, place the mixture in a pan and heat while stirring until it thickens.
５． Place 1/4 of (4) over a sheet of plastic wrap, add 1/4 of (1) (2) and
(3) on it, and wrap into a ball. Repeat the same procedure to make 4 balls.
Steam them for approx. 10 minutes.
６．Cut the pumpkin into thin sticks.
７．Remove the leaves from the stone parsley. Boil the stems and cut into several
pieces.
８．Break the pickled ume pulp into several pieces.
９．Thinly slice off the green rind of the citron and cut into pine-needle
shaped pieces.
１０．Place (5), (6), (7), (8) and (9) in serving bowls in this order. Add some
seasoned stock and sprinkle with gold foil.
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