Nabejaya: Hors D'oeuvres

This plate of hors d'oeuvres showcases the spring season. In the center is a sea bream sushi rolled in cherry leaves. In the top right is a grilled prawn coated with dried mullet roe. In the bottom right is asparagus rolled in salmon topped with sauce, behind which are flower-petal-shaped lily bulbs. In the bottom left is stewed octopus. In the top left is a dish of wakame root with squid and grated yam topped with spring onions, ginger, and soy sauce.