What a lovely experience to cook Kaiseki with a bunch of delightful cooks? Thank you Felicia, Sophia, Daniel, Richard, Sindy, Betty, Myer for joining us on a chilly wet day to enjoy a feast together. Our menu was as follows:
- Sakizuke (The Appetiser) イチジクの揚げ出し Agedashi Fig
- Wanmono (The Seasonal Broth) 土瓶蒸し Dobinmushi (quintessential Autumn dish, seasonal offerings served in a teapot)
- Mukozuke (The Cold Dish/Sashimi)吹き寄せ盛り Sashimi Fukiyosemori
- Yakimono (The Grilled Dish) 牛フィレット西京味噌漬け Grilled Beef Fillet Marinated in Saikyo Miso
- Takiawase (The Simmered Dish) ざくろ豆腐 Zakurodofu
- Sunomono (The Vinegared Dish/Salad) 柿なます Persimmon and Daikon Salad with Sesame Dressing
- Gohan (The Final Rice) しめじとポルチーニ炊き込みご飯 Shimeji and Porcini Takikomigohan
As always, thanks to the beautiful Yoko for assistance and the photo.
Photo by Yoko Watterson