KYOTO WINTER SPECIAL 2009 "December 1,2008-March 31,2009"

This kamonabe duck soup uses the finest Niigata "hongamo" duck for its broth, and is the crown jewel of the Heihachi Jaya menu. The duck meat, brimming with rustic flavor, melds with winter vegetables - onions, white cabbage, and garland chrysanthemum. The dish also includes tofu, yuba (soy milk skin), and namafu gluten, for a taste that one can only find in winter Kyoto.

What's Nabe?