Our Planned Menu: Autumn Menu Kaiseki Cooking Class, April 5, 2020

  1. Sakizuke 先付: Seasonal Mushroom Kinpira
  2. Wanmono 椀物: Broth with Fish and Egg Shinjo
  3. Mukozuke 向付: Jewfish Shimofuri
  4. Agemono 揚げ物: Kenchin (Tofu and Fish Paste ‘Cake’) with Seasonal Vegetables, Steamed and Fried
  5. Takiawase 炊合せ: Chicken Simmered with Sweet Sultana
  6. Sunomono 酢の物: Scallop, Cucumber, Black Fungus,
  7. Gohan 御飯: Mukago (Bonsai Potato) Rice

Dashi making is covered in all classes.

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