A tagine pot is made with beef and and a rainbow of vegetables. (Stefano Paltera / For The Times)
The shrimp and mochi tempura udon at Oumi Sasaya. (Stefano Paltera / For The Times)
The curry udon soup contains shrimp and mochi tempura. The broth is a mild mahogany curry. (Stefano Paltera / For The Times)
In Japan, the Moroccan tagine vessel has become a popular tool for healthy cooking, and Oumi Sasaya uses it exactly for that. (Stefano Paltera / For The Times)
