Menu of Hiiragiya Kaiseki
April, 2009
April, 2009
Aperitif (Shokuzen-Shu) Original white peach cocktail
The first appetizer (Sakizuke)
Yuba (skin of soybean milk), Sea urchin, Yam, Wasabi
Pea-Tofu, Lily bulb, Broad bean
Boiled abalone, Taro stem, Bofu parsley, Liver of abalone sauce
Simmered Dishes (Nimono-Wan)
Clear soup with wrap Greenling in Kudzu starch, Paste of white fish and
mugwort, Hosta, carrot, Yuzu citrus
Sashimi Dishes (Mukouzuke)
Sea bream, Tuna, Japanese spiny lobster, Bracken, Carrot, Red water pepper,
Wasabi leaf, Japanese white radish, Wasabi
The second appetizer (Hassun)
Ark shell seasoned with vinegar and miso, Prawn, Burdock root wrapped in
conger eel, UDO-edible, Sea bream bound together with egg, Royal fern,
Boiled firefly squid, Canola blossom bods
Grilled Dishes (Yukizakana) - Please choose between one of these two -
- Grilled trout pickled in sake lees, Asparagus, Bamboo shoot, Butter bur leaf
- Grilled beef, Asparagus, Onion, Red bell pepper, PON-ZU (sauce containing
soy sauce and citrus juice), Yuzu citrus and green pepper with a mixture of
salt, Mix up tomato and Miso
Simmered Dishes (Takiawase)
Bamboo shoot, Rockfish, Wakame seaweed, Japanese butterbur, KINOME
Deep-fried Dishes (Age-Mono)
Baby sweetfish, Koshiabura-edible, wild plants, MANGANZI-sweet green
pepper, Shiitake mushroom, Sauce for dipping tempura, Salt
Soup (Tome-Wan)
Clear soup with FU (wheat gluten), Mibuna cress
Rice (Gohan)
Steamed sushi of edible wild plant -Gyozyaniniku-long freen onion, Horsetail,
Mountain fern sprouts-, Shredded omelet, Pea
Pickles (Kou-No-Mono)
KYOUSAKURA (cucumber and eggplant pickled with cherry blossom and
leaves)< style="font-weight: bold;">Dessert (Mizu-Mono) Melon, Strawberry, Mint
The first appetizer (Sakizuke)
Yuba (skin of soybean milk), Sea urchin, Yam, Wasabi
Pea-Tofu, Lily bulb, Broad bean
Boiled abalone, Taro stem, Bofu parsley, Liver of abalone sauce
Simmered Dishes (Nimono-Wan)
Clear soup with wrap Greenling in Kudzu starch, Paste of white fish and
mugwort, Hosta, carrot, Yuzu citrus
Sashimi Dishes (Mukouzuke)
Sea bream, Tuna, Japanese spiny lobster, Bracken, Carrot, Red water pepper,
Wasabi leaf, Japanese white radish, Wasabi
The second appetizer (Hassun)
Ark shell seasoned with vinegar and miso, Prawn, Burdock root wrapped in
conger eel, UDO-edible, Sea bream bound together with egg, Royal fern,
Boiled firefly squid, Canola blossom bods
Grilled Dishes (Yukizakana) - Please choose between one of these two -
- Grilled trout pickled in sake lees, Asparagus, Bamboo shoot, Butter bur leaf
- Grilled beef, Asparagus, Onion, Red bell pepper, PON-ZU (sauce containing
soy sauce and citrus juice), Yuzu citrus and green pepper with a mixture of
salt, Mix up tomato and Miso
Simmered Dishes (Takiawase)
Bamboo shoot, Rockfish, Wakame seaweed, Japanese butterbur, KINOME
Deep-fried Dishes (Age-Mono)
Baby sweetfish, Koshiabura-edible, wild plants, MANGANZI-sweet green
pepper, Shiitake mushroom, Sauce for dipping tempura, Salt
Soup (Tome-Wan)
Clear soup with FU (wheat gluten), Mibuna cress
Rice (Gohan)
Steamed sushi of edible wild plant -Gyozyaniniku-long freen onion, Horsetail,
Mountain fern sprouts-, Shredded omelet, Pea
Pickles (Kou-No-Mono)
KYOUSAKURA (cucumber and eggplant pickled with cherry blossom and
leaves)< style="font-weight: bold;">Dessert (Mizu-Mono) Melon, Strawberry, Mint
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