Thank you to Kylie, Tom, Dylan, Stella, Kevin, Nicola, Helen, Baptiste for a lovely class. Great results!
This was our menu:
- Sakizuke (The Appetiser) 柿なます Persimmon and Daikon ‘Salad’
- Wanmono (The Seasonal Broth)土瓶蒸し ‘Dobinmushi’—Fragrant Broth of Chicken, Seasonal Mushrooms, Mitsuba and Yuzu Served in a Teapot
- Mukozuke (The Cold Dish/Sashimi) 鯛焼霜 Snapper ‘Yakishimo’ Style
- Yakimono (The Grilled Dish) スカロップ羽二重 Scallop “Habutaeyaki”—Grilled Scallops with Fluffy Mayonnaise Sauce
- Takiawase (The Simmered Dish) 鴨と人参、絹さや Braised Duck with Carrot ‘Flowers’ and Snow Peas
- Aemono (The Vinegared Dish/Salad) アスパラアーモンド合え Asparagus Dressed in Almond
- Gohan (The Final Rice) しめじとポルチーニ炊き込みご飯 Shimeji and Porcini Rice
