Lidded substantial dish as futamono

These traditional manju dumplings, where ground meat is wrapped in a paste made from lily bulbs, are a relatively simple dish, nonetheless it takes a surprising amount of time to make them, with at least two cooks slaving over a pestle and mortar in order to produce enough to feed their customers for the day. In this variation, they have taken a slight step away from this conventional production procedure by enlisting the help of a food processor; as the taste does not suffer, the step seems justified. The elegant truffle sauce, which is a move away from strict Kyoto traditional practice, gives a dish brimming with seasonal Kyoto vegetables and quail meat - an extra touch of luscious winter flavour. Despite the use of truffles this is still a fine example of Japanese cooking. The finished dumplings are decorated with vivid strands of dashi-soaked red carrots and daikon radish tied together as well as miniature, carved, green daikon. It is a feast for the eye and the palate.