Photo by Yoko Watterson
A bright, warmish Winter’s day to cook a meal with eight very good cooks. Thank you Ann-Marie, Stephen, Brenda, Erica, and second time class participants Myer, Julie, Katie and Nick for joining us to create and feast together. Our menu was as follows:
- Sakizuke (The Appetiser) オレンジ釜、帆立甘酢合え Scallop in Amazu Dressing Served in an Orange Cup
- Wanmono (The Seasonal Broth) 鴨くずたたき、白髪 ネギ、花人参 Kuzutataki Duck with Finely Julienned Leeks, Carrot Flowers and Sugar Snaps
- Mukozuke (The Cold Dish/Sashimi) 平政キングフィッシュ、大根けん、大根おろし、生姜、大葉 Hiramasa Kingfish Sashimi
Photo by Yoko Watterson
- Yakimono (The Grilled Dish) うずら照り焼き Teriyaki Grilled Quail
- Takiawase (The Simmered Dish) つと豆腐 ‘Tsutodofu’- Tofu Roll with Anago (Sea Eel) with Shimeji and Snow Peas
- Aemono (The ‘Dressed’ Dish/Salad) ほうれん草胡麻和え Spinach ‘Dressed’ in Sesame
- Gohan (The Final Rice) 栗ごはん Sweet Chestnut Rice with Black Sesame Salt
As always, thanks to the beautiful Yoko for assistance and the photo.
