A simple consommé made from grated Shogoin turnips, turnip extract, water, and salt. It is simmered for three hours to bring out the sweetness. It is an appropriate first dish for the course. The dish has a rich flavor with no animal products.
Kaga lotus root is steamed with grated and finely chopped lotus root, then fried until crispy. It is combined with cream cheese and served with champagne.