The season of glassfish is from February to April in Japan. Steam the glassfish with light soup once, And put the YOSHIO-AN into the top of the vessel. Taste is slightly different from the CHIYAWAN-MUSHI（Savory steamed egg Custards with assorted ingredients) Ingredients Glassfish Egg YOSHINO－YUZU Ginger seasoning Japanese soup stock Light color soy source Salt…