Planned Menu: Winter Menu Kaiseki Class; July 10, 2016

Kei has come up with this wondrous wintery menu for our  Winter Kaiseki class on Sunday, July 10.

  1. Sakizuke (The Appetiser) オレンジ釜, 鴨の伝法焼、ネギ、味噌 Duck and Leek in Miso Baked in an Orange Cup
  2. Wanmono (The Seasonal Broth) 茸椀  Seasonal Mushrooms in Broth
  3. Mukozuke (The Cold Dish/Sashimi) 鮪と鰤の刺し身     Tuna and Kingfish Sashimi
  4. Yakimono (The Grilled Dish)鰤の照焼き, 菊花ラディッシュ Grilled Kingfish Teriyaki and Chrysanthemum Radish
  5. Takiawase (The Simmered Dish) 鶏つくね、揚げ豆腐、ちんげん菜     Chicken Balls, Fried Tofu and Greens Simmered in Dashi
  6. Sunomono (The Vinegared Dish/Salad) 白和え Seasonal Vegetables Shira-ae (Dressed in White Tofu)
  7. Gohan (The Final Rice) 穴子棒寿司 Anago (Sea Eel) Bo-zushi

Dashi making is covered in all classes.

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