Winter Preparation

• 2 cakes kon’nyaku (taro gelatin) for cooking (9 ounces each), cut into quarters crosswise
• ¼ cup<

Bring a medium potful of water to a boil. Thread each piece of kon’nyaku onto a bamboo skewer. Lower the kon’nyaku pieces into the pot and cook, over low heat, for 1 hour.

Remove the kon’nyaku from the water, drain, and serve on the bamboo skewers topped with 1 tablespoon yuzu miso sauce per skewer. If you like, garnish with a dab of grated yuzu or lem