Simmered dish as shiizakana

Taisenni is a simmered dish made with soybeans and shellfish. At Tsukiji Tamura they use abalone to make their spring taisenni. Abalone, which has been thought for centuries in Japan to be the most exquisite-tasting seafood of all, is a remarkable shellfish with unique texture and a delicate, yet intense taste. An interesting effect of combining it with soybeans is that both ingredients contain substances that tenderise the other. This mutually beneficial relationship is naturally utilised in this dish, which also incorporates kombu, a plant that abalone feeds on. This is a perfectly balanced dish in which the delightful combination of ingredients enables the good flavour from each to complement and enhance the others.