A purely Japanese style side dish that matches the taro and chicken and cooked it. Sweetness with a warm taro is suitable for the texture of chicken well. Green of the podded pea becomes a color accent, and externals are also beautiful.

Says Amy, "I love Italian food. I lived in Italy and studied the language and learned to cook there. But I seriously didn't expect to eat Italian food in Japan until I got a recommendation for Kabe no Ana."

Japanese cuisine as a national cuisine has evolved over the centuries from many political and social changes. Starting from the ancient era when much of the cuisine was influenced by Chinese culture. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern area massive changes would take place that introduced western culture to Japan.The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.