Thank you to the lovely Myer and Edmond who have attended our classes before, and newcomers Brian, Carol, Jane, Sunny and Yvonne for joining us on the second day of Spring for our Spring Menu Kaiseki Cooking Class. Our menu:

1. Sakizuke (The Appetiser) 春野菜のおひたし   Ohitashi of Seasonal Spring Vegetables
2. Wanmono (The Seasonal Broth) 清し仕立て、揚げパーチ、梅肉  Broth with Ocean Perch ‘Flower’, Mitsuba and Umeboshi Paste
3. Mukozuke (The Cold Dish/Sashimi) 鯛霜ふり、お花盛りSnapper Sashimi Shimofuri Style with Edible   Flowers
4. Yakimono (The Grilled Dish) サーモンゆうあん焼  Grilled Salmon in Yuan Marinade
5. Takiawase (The Simmered Dish) 牛肉インゲン巻き  Beans Wrapped in Wagyu with Carrot ‘Flowers’ and Snow                           Peas
6. Sunomono (The Vinegared Dish/Salad) 焼き帆立と蛇腹キュウリ  Grilled Scallop and “Snake Belly” Cucumber
7. Gohan (The Final Rice) ちらし寿司  Chirashizushi in Bamboo Leaf
   

   Photo by Yoko Watterson