Saturday, February 25, 2006

Obachan's Quasi-Kaiseki #2

Yes, I did this again. This is Obachan's quasi Kaiseki #2. If you're interested in what Kaiseki is and why I call it "quasi-kaiseki," click here. This time, I made all these on one day (not today, though). Oh, sorry! Misozuke-tofu was an exception. I pickled it a couple of days in advance.
Anyway, enjoy!

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Obachan's Early Spring Quasi-Kaiseki
お品書き (Menu)

前菜/先付け Zensai/Sakizuke (Appetizers)



椀/吸い物 Wan/Suimono (Soup Dish)



煮物 Nimono (Simmered Dish)



焼き物 Yakimono (Broiled Fish)


揚物 Agemono (Deep-Fried Dish)



酢の物 Sunomono (Vinegared Dish)



御飯・止め椀・香の物 Gohan, Tome-wan, Koh no mono (Rice, miso soup and pickles)



菓子 (Dessert)


* I omitted 刺身Sashimi (Sliced raw fish) this time.

11 comments:

Cara said...

This looks so appetising and pretty - only looking at this makes me as hungry as watching an hour of Dotchi! on TV...

K & S said...

cool!

Rabbit Sim said...

WOW @@

Anonymous said...

Absolutely fabulous.

keona said...

As usual obachan- Your meals are such an inspiration :)

Helen said...

Fantastic, when can we drop by for drinks?????????

Travis said...

I don't think 'green pepper' is the appropriate translation of shishitou.

For a lot of these words, I think it's much easier to use the Japanese word (such as nanohana for field mustard, fukinotou for butter burr sprout), as these foods are rarely if ever used.

fooDcrazEE said...

delish !

obachan said...

cara
Oh, you watch Dotchi?! That show always makes me hungry.

kat & satoshi
Thanks.

rabbit sim
(^^)b

anonymous commenter
Thanks.

keona
Thank you.

helen
Anytime ;) Do you like sake? I just found my new favorite sake yesterday and I’m willing to share it with anyone interested.

travis
What I least want to do here is giving the readers an impression that this is a place for those who are already familiar with Japanese language/foods only. When I visit foodblogs all over the world and see the names of foods/ingredients in their native languages only, I can’t even imagine what they are --- there’s absolutely no clue or whatsoever. But if their English names were added, I can at least have some idea of what they are, even though the translation was not perfectly botanically accurate. That makes a big difference in enjoying the foodblogs in a very different culture and that’s the reason why I’m doing the same thing here on my blog.

When I googled, “butterbur” got 261,000 hits and “field mustard” 32,800 hits, some with pretty good illustrations/photos and info. on their distribution. So I’m inclined to believe that those plants exist in some English speaking countries, and some people do know them. And those who know the plants might be interested in the fact that Japanese people eat them. Who knows? And that would never happen if I put their names in Japanese only, like fukinoto or nanohana. BTW people in Korea and China eat nanohana, too.

foodcrazee
Some were. But not all…

Travis said...

I would venture to say that a percentage of your readers are japanese/non-japanese who learned about japanese foods in the country/live in the country now and know them by the japanese name only for the most part. If only the word 'field mustard' is used, I don't really know what you're talking about because I've only ever heard it called nanohana. Many foods, like fish, are almost unheard of outside of Japan and do have an English name, but aren't immidiately understood.

I know that it might seem elitist to use the japanese (like many chefs call bread crumbs panko, etc just to sound esoteric), but if you're going to write the English term, please write the Japanese name for it as well. That way I can find it at the grocery store

obachan said...

I thought I wrote both English and Japanese names for fukinoto and nanohana.