The sticky paste and soft guji fish make the best combination
Kaburamushi is a representative obanzai (Kyoto-style home cooking) of winter. This dish uses guji (tilefish) and Shogoin turnip as its main ingredients. Turnip is grated and mixed with the white of an egg, steamed together with guji, ginkgo nuts, Jew’s ear mushroom and lily bulb, and topped with 銀あん(clear soy sauce based paste).The sticky paste tangle well with soft guji, and it warms your body in the cold winter. In Kyoto, turnip is said to be one of the two best foods of winter, together with ebiimo.