Autumn Menu Kaiseki Cooking Class, May 13, 2018

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:

  1. Sakizuke (The Appetiser) イチジクの揚げ出し Agedashi Fig
  2. Wanmono (The Seasonal Broth) 土瓶蒸し　Dobinmushi (quintessential Autumn dish, seasonal offerings served in a teapot)
  3. Mukozuke (The Cold Dish/Sashimi)吹き寄せ盛り Sashimi Fukiyosemori
  4. Yakimono (The Grilled Dish)　牛フィレット西京味噌漬け    Grilled Beef Fillet Marinated in Saikyo Miso
  5. Takiawase (The Simmered Dish) ざくろ豆腐     Zakurodofu
  6. Sunomono (The Vinegared Dish/Salad) 柿なます Persimmon and Daikon Salad with Sesame Dressing
  7. 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

 

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