As always, we had a lovely bunch of people cooking with us, including Edmond who has been to Kei’s class many times now. We were happy to welcome his mum this time. Thank you Yoko for helping us out!

1.  Sakizuke (The Appetiser) オレンジ釜、帆立甘酢合え    Scallop in Amazu Dressing Served in an Orange Cup

2.   Wanmono (The Seasonal Broth)　鴨くずたたき、焼ネギ、花人参Kuzutataki Duck with Grilled Shallot, Carrot Flowers and Greens

3.  Mukozuke (The Cold Dish/Sashimi) 平政キングフィッシュ、大根けん、ライム、大根おろし、生姜   Hiramasa Kingfish Sashimi

4.  Yakimono (The Grilled Dish) 牛肉白仙揚げ、柚子ポンズ   Beef Fried Hakusen Style, Served with Yuzuponzu

5.  Takiawase (The Simmered Dish) 飛龍頭    Twice Cooked Tofu Balls with Prawn and Vegetables

6.  Sunomono (The Vinegared Dish/Salad) レンコン胡麻酢和え   Lotus Root in Sesame Dressing

7.  Gohan (The Final Rice) 穴子笹巻き寿司 Sea Eel Sushi Wrapped in Bamboo Leaf