Winter Menu Kaiseki Cooking Class, July 1, 2018

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:

  1. Sakizuke (The Appetiser) オレンジ釜、帆立甘酢合え  Scallop in Amazu Dressing Served in an Orange Cup
  2. 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
  3. 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

  4. Yakimono (The Grilled Dish) うずら照り焼き  Teriyaki Grilled Quail
  5. Takiawase (The Simmered Dish) つと豆腐 ‘Tsutodofu’- Tofu Roll with Anago (Sea Eel) with Shimeji and Snow Peas
  6. Aemono (The ‘Dressed’ Dish/Salad) ほうれん草胡麻和え Spinach ‘Dressed’ in Sesame
  7. 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.