Ikanago (sandlance fish) tells us of the arrival of the spring. Every spring the veto on the ikanago is lifted. It's the perfect time for Kugini made from freshly caught ikanago from Osaka bay. It is lightly fried with just soy sauce, kizara(caramel sugar), ginger, mirin and starch syrup to deliver a bittersweet taste. You can have it with rice and chazuke rice but it also goes very well with salads.