Experience Spring with All Five Senses: PISOLA's April Limited Edition 'Rapeseed Blossom Genovese' Pasta Launches April 1st

PISOLA Co., Ltd. (Headquarters: Kusatsu, Shiga; CEO: Kikai), which operates the craft restaurant 'PISOLA' primarily in suburban roadside locations across the Kinki, Tokai, and Kanto regions, is pleased to announce the release of its monthly limited-time menu to herald the arrival of spring. Scheduled to be available until late April, but will end once supplies are exhausted.

◾️ Introducing: Firefly Squid, Clam, and Rapeseed Blossom in Sea Bream Broth, Topped with White Shrimp Fritters We have gently layered seasonal ingredients to create a dish that brightens your mood during this transitional season. The sea bream heads are roasted until fragrant and then slow-cooked in a pressure cooker in-house to extract their rich umami. This base is combined with firefly squid, clams, and slightly bitter rapeseed blossoms to create a colorful, uniquely spring-like flavor. It is a 'Genovese' unlike any you have tasted before, blending sea bream broth with a rapeseed blossom paste. The crispy, sweet white shrimp fritters further enhance the deliciousness of the dish. ※ For more details, please visit: https://pisola.jp/craft2604 Sea Bream Broth from Roasted Heads Our sea bream broth is made by roasting the heads in an oven and extracting the umami in a pressure cooker. By using heads roasted at 250°C, we have created a sauce that concentrates the savory aroma and umami of the sea bream.

Rapeseed Blossom Genovese Style We have crafted a homemade paste that brings out the gentle sweetness and slight bitterness of rapeseed blossoms. It is a seasonal Genovese-style sauce that spreads a delicate, refreshing aroma.