The lotus roots produced in Ishikawa prefecture are called Kaga lotus roots. They are round, bigger and darker in color compared to normal lotus roots sold in stores. They produce lotus roots year round but it tastes different depending on the season. In the fall, they are stickier when you cook them. The Kaga lotus roots producer introduced us to these special roots and the chef at Kafuka cooked them perfectly. He picks them from 3am every morning. He exports these special roots to Italy and Singapore too. And the Japanese winery owner was also invited to this event and he introducced us to 6 different kinds of tasty wine produced in California. It turned out to be another magical evening in Azabu Jyuban! I am so fortunate to be able to attend various Kafuka events as I live nearby.