Our Planned Menu: Summer Menu Kaiseki Cooking Class, February 3, 2019

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Kaiseki is a banquet menu with a long history. More about kaiseki here

Our planned menu is as follows:

  1. Sakizuke (The Appetiser) トマトきみ寄せ: Tomato Kimiyose
  2. Wanmono (The Seasonal Broth)日向汁: Hyugajiru (Cold Summer Pumpkin Broth)
  3. Mukozuke (The Cold Dish/Sashimi)白身魚洗い、辛子酢味噌: White Fish Sashimi with Mustard Miso Sauce
  4. Yakimono (The Grilled Dish)牛肉味噌漬け、甘酢生姜: Miso Marinated Wagyu with Fresh New Season Pickled Ginger
  5. Agemono (The Fried Dish)宝揚げ: Takara-age – Tempura with Prawn, Shiitake, Ginko Nuts, Avocado, Asparagus and Tentsuyu
  6. Sunomono (The Vinegared Dish/Salad)すかろっぷとキーウィフルーツのみどり酢合え:  Scallop and Kiwifruit Midorizu-ae
  7. Gohan (The Final Rice)冷やしソウメン: Cold Somen

Menu is subject to change due to availability of ingredients and other factors.

Dashi making is covered in all classes.

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