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おなつがふるさと横丁の「輪島屋」で働きはじめて四年。許婚の丹十郎とともに故郷の輪島へと帰る日が近づいていた。婚礼を控える従弟の紺之丞に振る舞った鯛の唐蒸しに、輪島屋に新しく入った羽苗が作ったささがれい。大切な人との別れに涙を堪えながら、おなつが輪島屋に立つ最後の一日がやってきた―。またね、江戸。ただいま、輪島。お江戸の郷土料理シリーズ、堂々完結。
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