Sublime

• 1 2-inch piece of fresh ginger, split


• 2 shallots, split


• 1 garlic bulb, split


• 11⁄2 cups sake


• 1⁄3 cup maple syrup


• 1⁄3 cup soy sauce


• 1 cup chicken stock


• 1 4x6inch piece of kombu


• 2 lbs skinless pork belly


• 1 Tbsp cornstarch


• 2 tsp water


• 2 tsp rice vinegar


• Sliced scallions, for serving


• Maple furikake, for ser

‘From top left,’ began Nagare, tucking the tray under his arm, ‘Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you hav