Sashimi Galore: 白子のすり流しとれんこんもち (二月中旬) Shirako Soup with Lotus Root Mochi (Mid Feb) @ 晴山 Seizan, Tokyo. Besides the soup, the deep fried lotus root mochi made with a mixture of lotus root puree and kuzu root flour. The deep fried skin softened in the soup and turned slightly gooey, with the inside like a soft kuzu mochi I posted yesterday but denser and heavier with lotus root mixed in, filled with crunchy diced lotus roots. Another piece which I said so daxn good. Together with this shirako soup, I totally ignored my friend when having this as I was in foodgasm in my own dreamy world..... by little_meg_siu